Spicy salmon with harissa and white beans

Step 1/4

• ¼ red onion
• 1 lemons
• ½ red pointed pepper
• 1 cloves garlic
• salt

• cutting board
• knife
• bowl

Peel and finely slice onion. Transfer to a small bowl, season with salt, and combine. Halve one lemon and juice into the bowl. Finely slice the remaining lemon. Remove stem and core from red pointed pepper and finely slice into rings. Peel and crush garlic.

Step 2/4

• 400 g canned white beans
• 50 ml white wine
• 2 sprigs oregano
• salt
• pepper

• oven with steam function
• sieve
• baking dish

Preheat oven with steam function to 100°C/210°F, top and bottom heat. Meanwhile, rinse canned white beans. Transfer into a baking dish, together with white wine, bell pepper rings, half of the onion, crushed garlic, oregano and half of the lemon slices. Season to taste with salt and pepper. Transfer baking dish into the oven and bake at 100°C/210°F with medium steam addition for approx. 15 – 20 min.

Step 3/4

• 200 g salmon fillets
• 1½ tbsp harissa
• salt

• paper towels
• pastry brush

Wash salmon and pat dry. Season with salt on both sides and brush with harissa.

Step 4/4

• ½ tbsp olive oil

Remove baking dish from the oven and increase temperature to 175°C/350°F. Place salmon onto the bean mix and drizzle with some olive oil. Transfer baking dish back into the oven and bake salmon with medium steam addition for approx. 15 – 20 min. Serve with remaining lemon slices and onions. Enjoy!

Enjoy your meal!