for 6 person

Salmon

1 tbsp	olive oil
1 tbsp	harissa
¾ tsp	salt
a little	Tasmanian pepper
800 g	wild salmon fillets (eg. MSC Sockeye)
	olive oil, for frying
70 g	hazelnuts, coarsely chopped
½ bunch	sage, finely chopped

Salad

1	lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tbsp	olive oil
¼ tsp	salt
½ tsp	Tasmanian pepper
400 g	celery, thinly sliced
600 g	cherries, halved, pitted

How it's done

Salmon

Whisk together the oil and harissa, season. Coat the salmon in the mixture. Heat a dash of oil in a non-stick frying pan. Fry the salmon for approx. 4 mins. on each side. Remove, roughly pull apart with a fork. Fry the nuts and sage in the same pan for approx. 2 mins.

Salad

Combine the lime zest and juice with the oil, season. Mix in the celery and cherries with the salmon, nuts and sage.

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