Baked salmon with harissa and cherry tomatoes

Serves: 4

INGREDIENTS

For the marinade 

1 tablespoon cumin seeds

1 tablespoon coriander seeds

⅓ cup finely chopped cilantro, plus more for serving

3 tablespoons olive oil

3 tablespoons lemon juice (from 1 large lemon)

4 teaspoons soy sauce

1 tablespoon tomato paste

1 tablespoon maple syrup

2 to 3 teaspoons harissa, preferably Tunisian (depending on heat preference)

4 garlic cloves, finely chopped

¾ teaspoon sweet paprika

Fine sea salt and black pepper

For the Salmon

4 (6-ounce) centre-cut skinless salmon fillets (about 1½ pounds total)

8 ounces ripe cherry tomatoes, at room temperature

3 large shallots, thinly sliced

1 teaspoon olive oil

Fine sea salt and black pepper

METHOD

Make the marinade: Using a mortar and pestle or a spice grinder, lightly crush the cumin and coriander seeds, then transfer to a wide shallow bowl or baking dish. Stir in the remaining marinade ingredients, along with ¾ teaspoon salt and a good grind of pepper.

Add the salmon fillets to the marinade, spooning it over to coat. Set aside to marinate at room temperature for 20 minutes, or refrigerated for up to 4 hours if getting ahead.

Heat the oven to 400 degrees. In a shallow 9-by-13-inch baking dish, toss the tomatoes and shallots with the olive oil and a small pinch of salt and a good grind of pepper. Arrange the salmon fillets evenly on top and pour the marinade directly over the fillets.

Bake until the salmon flakes easily when pressed gently with a fork and the tomatoes have softened, about 22 minutes. Sprinkle the extra cilantro on top and serve directly from the baking dish.

Recipe credit: Noor Murad