This is very much a weeknight dish but it’s suprisingly good. Baking in a bag means very few dishes to wash which always helps. Serve with a green salad.
Wine Suggestion: try to find a good Vermentino with a medium body, not the richer ones with higher alcohol like you sometimes find from Sardinia and similar. A favoured one at the moment is Domaine Ventenac’s “les Dissidents” Cassandre from Cabardes in southern France.
Baked salmon with harissa and chickpeas – serves 2
- 1 unwaxed lemon
- 1 x 400g tin chickpeas, drained and rinsed
- 1 tsp smoked paprika
- 1 tsp clear honey
- 3 tsp harissa paste
- 150g roasted red peppers from a jar, sliced
- 15g coriander, roughly chopped
- 2 salmon fillets, skinned
- 1 tsp olive oil
Heat the oven to 190C/170C fan/gas 5.
Tear off 2 large sheets of baking paper.
Halve the lemon and cut one half into thin slices.
Toss the drained chickpeas with the smoked paprika, honey, 1 tsp of the harissa paste, the peppers, most of the coriander and seasoning, then divide this between the two sheets of paper.
Season the salmon and spread each piece with 1 tsp of harissa, then place on top of the chickpeas and drizzle with the olive oil. Place the lemon slices on top, then fold over the edges to seal the parcels.
Put the parcels onto a baking tray and bake for 15 minutes or until the salmon is cooked. Open the parcels and scatter over the rest of the coriander, then serve with some salad on the side.
(Original recipe by Tom Mitchell-Dawson in Sainsbury’s Magazine, September 2023.)
Jono & Jules do food & wine 
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