The Montreal Gazette just posted this recipe from Everyday Celebrations, along with this perfect review: Emily Richards of Guelph and Sylvia Kong of Calgary, who have written four other Best of Bridge books — have produced a good-looking batch of recipes that appear to be a little fancier than in their earlier books. They are so clearly explained, you could, as they suggest, make every day a celebration.
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Ingredients
- 4 cups (1 L) chopped broccoli
- 2 cups (500 mL) grape tomatoes
- 1 small onion, sliced
- 1 tbsp (15 mL) canola oil
- ¼ tsp (1 mL) each salt and black pepper
- 4 salmon fillets (about 6 oz/175 g each)
- 2 tbsp (30 mL) mayonnaise
- 1 ½ tbsp (22 mL) harissa paste
- 2 tsp (10 mL) lemon juice
- 1 tsp (5 mL) liquid honey
- 1 tsp (5 mL) soy sauce
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil.
- Place broccoli, tomatoes and onion on prepared baking sheet. Add oil, salt and pepper; toss to evenly coat. Spread vegetables out in a single layer and roast 20 minutes, until broccoli is tender crisp.
- Meanwhile, pat salmon dry with paper towels. In a small bowl, combine mayonnaise, harissa, lemon juice, honey and soy sauce. Remove sheet from oven and push vegetables over to one side. Place salmon on baking sheet, skin side down, then brush top and sides with harissa mixture. Drizzle any extra harissa mixture over top vegetables. Return to oven and bake 8 to 10 minutes or until fish flakes when tested.
- Serves 4
Notes
- Both the broccoli florets and stems can be used in this dish
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