Not your usual duo, is it?
This weekend I tested out another recipe from the latest issue of Dish Magazine, "Harissa Roasted Salmon with Walnut Dukkah." This is one of those dishes that is made ahead and served cold or room temperature, perfect for summer dining. The salmon is coated with an harissa and olive oil mixture before roasting, then topped with store bought or homemade dukkah, chopped coriander, chopped roasted walnuts, and pomegranate arils.
It was delicious. John and I can get a bit overwhelmed by rich, oily salmon, and often find it better cold when leftover the next day. The topping works to offset that too. I will definitely make this again.
For our table I couldn't get past the roses, which are in full bloom, mixed with scabiosa starball (before it morphs into a "starball" it has delicate lavender-coloured flowers), nigella, some poppy seed pods and snapdragons. Our new Matthews' "Platinum" roses have started to flower, they're pink but with more of a blueish tinge when compared to "Compassion." I used both, as well as "Frill Jilly," which is a lovely soft orange.
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