This is a beautiful salmon recipe. Not just aesthetically but a taste bud teaser too. And not just for salmon….the first time I made this I used a lovely white sea bream fillet which also stands up to the harissa flavour well. Harissa is a lovely firey Tunisian paste made form red peppers, hot chillis and spices and has a natural affinity with rose from its neighbouring Moroccan friend. Salmon filliets rubbed in this spicy paste and cooled with a vibrant lime and turmeric yoghurt were a match made in North African Tunisian heaven.
- 2 salmon (or sea bream) fillets
- 1 heaped tsp harissa paste
- ½ tsp ground cumin
- 150g natural yoghurt
- 1 lime, juice and zest
- Small knob of fresh turmeric
- ½ tsp ground turmeric
- Coriander to garnish
- Rose petal to garish (optional)
- Brown rice/couscous to serve
- Begin by marinading the salmon fillets. Mix together the cumin and harissa in a bowl and rub the salmon fillets in this paste all over. Season and set aside for a few hours in the fridge to infuse
- Meanwhile, make the yoghurt. Mix together the yoghurt, zest and ½ the juice of the lime and season. Grated in the turmeric root (careful it will stain your hands!) and finally stir in the ground turmeric.
- Season well and taste. Add more lime juice if you think it needs more zesty taste. Set aside
- When ready to cook your salmon, heat to over to 190°C.
- Heat a frying pan over a medium high heat and add 1tbsp oil.
- Fry the salmon, skin side down to crisp the skin for about 1-2 minutes. The harissa may catch and look burnt but this is ok. Turn to sear on the flesh side for a further minute to create a golden crust.
- Immediately transfer to the oven on a foil lined baking tray and cook for about 5 minutes depending on how thick your salmon is. Don’t be tempted to over cook this! Salmon will take no time at all in a hot oven and will carry on cooking when removed anyway.
- Serve the salmon on a generous spoonful of your creamy yoghurt. Top with a scattering of rose petals and chopped coriander alongside some rice or couscous.