Pan Seared Sockeye Salmon with Roasted Purple Cabbage, Broccolini and a Harissa Coconut Sauce

• 4 fillets of Wild BC Sockeye Salmon

• 1 Small head purple cabbage

• 1 lb broccolini, trimmed

• 2 tablespoons harissa paste

• 1 tablespoon miso paste

• 1 1/2 cups of full fat coconut milk

• 1 lemon

• 2 cloves garlic

• 2 sprigs thyme

• 2 tablespoons olive oil

• 1 tablespoon butter

• Salt and pepper

 Method:

1. Preheat an oven to 450°F

2. Slice to the cabbage into 1/8ths and remove the stem and core, place on a baking sheet

3. Drizzle with olive oil and season with salt and pepper, then bake for 15 minutes

4. Place a pan over medium high heat, add a splash of olive oil then sauté the harissa and miso paste for 2 minutes until fragrant

5. Add the coconut milk and whisk until smooth, let simmer on low heat for 5 minutes

6. Toss the broccolini with a splash of olive oil and salt and pepper, when the cabbage has baked for 15 minutes, add the broccolini to the baking tray and continue cooking for another 6-7 minutes, until both are roasted and tender

7. Meanwhile, place a pan over medium high heat. Season the salmon on both sides with salt and pepper.

8. Add a splash of olive oil to the pan and sear the salmon for 3 minutes per side. After the first 3 minutes, add the butter, crushed garlic cloves and thyme sprigs. Flip the salmon and finish cooking, spooning the garlic butter over top.

9. To serve, squeeze lemon juice over the salmon and vegetables, ladle the harissa sauce into a bowl and add the salmon, cabbage and broccolini and enjoy!