Crispy Salmon with Whipped Feta

INGREDIENTS

For the potatoes and vegetables:
3 tbsp extra-virgin olive oil
1lb / 450 grams baby potatoes
1 ½ tsp kosher salt, divided
½ tsp ground pepper, divided
2 small zucchini, halved and cut on the bias into ½ inch thick slices
2 small bell peppers (red and orange) roughly chopped into 1 inch pieces

For the harissa and roasted red pepper oil:
3 tbsp extra-virgin olive oil
2 tbsp finely diced roasted red peppers (from a jar)
1 tsp harissa paste plus more to taste
¼ tsp smoked paprika
¼ tsp maple syrup
¼ tsp salt
1 tsp lemon juice

For the whipped feta:
1 ½ cup crumbled feta cheese (about 200 grams from a block of feta cheese in brine)
2 tbsp Greek yogurt
1 tbsp lemon juice
1 tbsp extra-virgin olive oil

For the salmon:
4 skin-on BC salmon fillets (about (6oz/170gram)
2 tbsp extra-virgin olive oil
Kosher salt + ground pepper
Lemon zest
Fresh thyme leaves for garnish

For serving:
Warm pita bread
Flaky salt

INSTRUCTIONS

For the potatoes and vegetables:

1. Preheat the oven to 400F and line a large baking sheet with parchment paper.

2. To the parchment paper lined baking sheet add the halved baby potatoes, cut zucchini and chopped peppers. Season with olive oil, kosher salt and ground pepper. Toss everything together on the baking sheet to coat with the seasonings and then place all of the potatoes cut-side down.

3. Bake for 40-45 minutes or until the potatoes are a golden brown and the zucchini and peppers are caramelized.

For the harissa and roasted red pepper oil:

1. While the potatoes and vegetables are baking, make the harissa and roasted red pepper oil by adding the olive oil, finely diced roasted peppers, harissa pasta, smoked paprika, maple syrup, kosher salt and lemon juice to a small bowl whisk to combine. Taste and adjust with more harissa paste (½ tsp at a time) if you desire more heat. NOTE: If preferred, you can blend the harissa red pepper oil instead of whisking.

For the whipped feta:

1. While the potatoes and vegetables are baking, make the whipped feta by adding the crumbled feta, greek yogurt, lemon juice and olive oil to a food processor and whip on high speed until combined and creamy. Set aside in the fridge.
   
   

For the salmon:

1. Pat the salmon filets dry with a paper towel.

2. In a small bowl mix together 1 tsp kosher salt and 1/2 tsp ground pepper. Season the salmon on both sides with salt and pepper mixture.

3. Add the 1 tablespoon olive oil to a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down and cook without disturbing, until the salmon skin is crispy and golden brown, about 5-7 minutes. Flip the salmon filets, and cook until opaque throughout or until the salmon is done to your liking, about 3-4 more minutes.
   
   

Assemble the dish:

1. For serving, divide the whipped feta evenly between 4 plates, spreading onto each plate. Add a crispy skinned salmon filet on top of the whipped feta along with a spoonful or two of the roasted potatoes & vegetables. Add a drizzle of the harissa and roasted red pepper oil over each salmon filet and then garnish each salmon filet with a pinch of fresh thyme leaves, flaky sea salt and lemon zest.

Recipe by Maria Koutsogiannis | @foodbymaria