Serves 4-6
Ingredients:
1/3 cup extra virgin olive oil
8-10 shallots, sliced
1/2 preserved lemon, flesh removed, rinsed, finely sliced (about 3 tbsp)
5 garlic cloves, finely chopped
1 tsp cumin seeds
3 tbsp harissa
Kosher salt, to taste
For the salmon:
2 lbs salmon fillet
1 garlic clove, grated
2-3 tbsp extra virgin olive oil
Salt and pepper, to taste
For the celery salad:
1/2 head celery, thinly sliced
Celery leaves, reserved
1 lemon, zested and juiced
3 tbsp extra virgin olive oil
Sea salt, to taste
Directions:
Preheat oven to 300°F. In a Dutch oven (Staub <3), heat olive oil over medium, add shallots, and season with salt. Sauté until golden, then stir in preserved lemon, garlic, cumin seeds, and harissa. Season salmon with salt, pepper, and grated garlic, then place it on top of the shallots. Roast for 20-25 minutes, basting halfway through.
For the salad, toss sliced celery and leaves with lemon juice, zest, olive oil, and sea salt. Adjust seasoning. Pile the salad over the salmon before serving.
