sunshine flavours
Olive|May 2021
Whether you’re eating in or dining al fresco, these recipes promise to bring blissful vibes whatever the weather
ADAM BUSH and ANNA GLOVER
sunshine flavours

Harissa and honey roast salmon with sumac pickled onions and tahini yogurt

Honey and harissa give a sweet and spicy kick to this side of salmon. It’s surprisingly quick and easy, but looks gorgeous when taken whole to the table. Leftovers are great cold the next day, too.

25 MINUTES | SERVES 4-6 | EASY |

harissa 2-4 tbsp (depending on how spicy you like it)

runny honey 3 tbsp

olive oil 1 tbsp

orange ½, juiced

side of salmon 1kg, pin bones removed

TAHINI YOGURT

thick greek yogurt 150g

tahini 2 tbsp

lemon 1/2, a squeeze of juice

toasted sesame seeds a pinch (optional)

SUMAC PICKLED ONIONS

red onion 1 small, finely sliced

red wine vinegar 2 tbsp

sugar (any kind) ½ tbsp

sumac 1 tsp

dill ½ a small bunch, roughly chopped

1 Heat the oven to 200C/fan 180C/gas 6. Whisk together the harissa, honey, olive oil, orange juice and some seasoning in a small bowl. In a separate bowl, toss the red onion with the vinegar, sugar and a pinch of salt, and leave to pickle at room temperature – the longer you leave them the pinker they will become.

2 Line a shallow baking sheet with baking paper and put the salmon skin-side down. Spoon the harissa mixture over the salmon, and brush all over. Cook for 15-20 minutes or until just cooked through and just flaking when pressed.

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

MORE STORIES FROM OLIVEView all
kitchen therapy with Rosie Birkett
Olive

kitchen therapy with Rosie Birkett

Give salad the Jersey Royal treatment with Rosie's rustic new potato platter

time-read
3 mins  |
May 2023
PUB MENU The Barley Mow
Olive

PUB MENU The Barley Mow

Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark

time-read
3 mins  |
May 2023
BOLTHOLE Fort Road Hotel, Margate
Olive

BOLTHOLE Fort Road Hotel, Margate

Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia

time-read
1 min  |
May 2023
COOK LIKE A LOCAL South Korea
Olive

COOK LIKE A LOCAL South Korea

Su Scott introduces the deep, complex flavours of this East Asian country

time-read
4 mins  |
May 2023
READY? SET MENU? GO!
Olive

READY? SET MENU? GO!

Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow

time-read
5 mins  |
May 2023
Speedboat Bar SIGNATURE DISH
Olive

Speedboat Bar SIGNATURE DISH

Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown

time-read
2 mins  |
May 2023
Coronation chicken cups
Olive

Coronation chicken cups

Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining

time-read
1 min  |
May 2023
3 WAYS WITH Pickles
Olive

3 WAYS WITH Pickles

Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties

time-read
3 mins  |
May 2023
Keep it sweet
Olive

Keep it sweet

Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz

time-read
9 mins  |
May 2023
Cook with the season
Olive

Cook with the season

That sweet spot between spring and summer brings with it some of the very best produce

time-read
8 mins  |
May 2023