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Honey Harissa Salmon Salad

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What makes this salad stand out is that it has lots of protein to keep you going—and a spicy-sweet harissa honey marinade that makes it way more interesting than your typical lunch. Gerda Endemann, our senior director of science and research, says: “Developing brains and eyes need lots of omega-3 fats as building blocks. Supplements are great, but why not eat fatty fish, like salmon, which also packs a good amount of two other nutrients essential for brain development—vitamin B12 and choline? Salmon is naturally low in mercury, making it safer than swordfish, and wild salmon is clean as far as other pollutants go; minimize your intake of European Atlantic-farmed fish. Last, with the arugula in this salad, you get the best-known nutrient associated with a developing nervous system—folic acid. Folic is from the Latin ‘folium,’ which means leaf.”

Serves 4

¼ cup olive oil

1 tablespoon honey

2 tablespoons harissa

3 cloves garlic, grated

salt

1 1-pound salmon fillet

½ pound arugula

1 16-ounce can chickpeas, drained and rinsed

¼ cup roughly chopped pitted Moroccan oil-cured olives

¼ red onion, thinly sliced

2 Persian cucumbers, thinly sliced into half moons

mint

For the preserved lemon vinaigrette:

1 preserved lemon, rind only

½ clove garlic

⅛ teaspoon cumin

juice of 1 lemon

½ cup olive oil

1. Preheat the oven to 300℉. Line a sheet tray with parchment.

2. In a small bowl, combine the olive oil, honey, harissa, garlic, and a generous pinch of salt. Add the salmon to the prepared tray and rub the honey harissa mixture all over it. Bake until the fish looks fully opaque, about 25 minutes.

3. While the salmon cooks, prepare the dressing. Combine all the ingredients in a powerful blender and blend until smooth.

4. To assemble the salad, scatter the arugula on a wide platter. Arrange the chickpeas, olives, red onion, and cucumbers in sections around the platter, drizzling each pile with a bit of dressing. Finally, add the warm salmon in large flaked chunks. Drizzle dressing over the whole salad and sprinkle the mint over the top.

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