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Harissa-roasted salmon with sumac mayonnaise
Harissa-roasted salmon with sumac mayonnaise
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try this tempting alternative to the traditional Christmas turkey for a delicious twist this year.
Ingredients:
  • 2 (about 900g each) salmon fillets
  • 4 long red chillies, seeded, chopped
  • 1 tsp coriander seeds
  • 1 tsp caraway seeds
  • 1 tsp cumin seeds
  • 250.00 ml coriander leaves
  • 2 garlic cloves
  • 125.00 ml mint leaves
  • 60ml olive oil
  • 2 egg yolks
  • 21.00 gm lemon juice
  • 1 tsp mustard powder
  • 1 tsp sumac
  • 125ml olive oil
Instructions:
  • For harissa, submerge chillies in a bowl of boiling water and let soak for 30 minutes. Drain thoroughly. Toast coriander seeds, caraway, and cumin in a pan over gentle heat for 1 minute until fragrant. Combine soaked chillies, toasted spices, coriander leaves, garlic, and mint in a food processor and blend until finely chopped. Slowly pour in oil while processing. Season with salt and pepper.
  • 1. Preheat your oven to 200°C. Lay one salmon fillet, skin-side down, on a clean work surface. Evenly spread the harissa on top. Place the remaining fillet skin-side up on top of the harissa layer and tie with string at 5cm intervals to secure. Transfer the prepared salmon onto a large oven tray. Roast for 30 minutes for medium doneness or until cooked to your preference. Once cooked, remove from the oven and allow to rest for 5 minutes before serving.
  • For the sumac mayonnaise, combine egg yolks, lemon juice, mustard powder, and sumac in a food processor. Blend until well combined. While the processor is on, slowly pour in the oil until the mixture becomes thick and pale. Season with salt and pepper to taste.
  • Arrange the salmon beautifully on a large serving platter and accompany it with sumac mayonnaise.

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