Harissa Salmon Recipe

Step 1

Zest the orange and then cut it in half and juice half of the orange and place the zest and juice in a medium bowl.

Step 2

Add the olive oil, rose harissa paste, honey, dried mint and half of the salt to the orange and mix it well.

Step 3

Dry the skin of the salmon well.

Step 4

Pour the marinade onto a shallow plate and then place the salmon fillets onto the marinade, skin side up. Carefully paint the sides of the salmon with a pastry brush taking care not to get too much marinade onto the skin.

Step 5

Transfer the salmon to the fridge and marinate for 30-60 minutes. Removing the fish 10-15 minutes before cooking.

Step 6

Heat a 28cm or 11" frying pan over a high-medium heat then pour enough oil into it to just cover the base. The oil should be hot but not shimmering or smoking hot!

Step 7

Season the salmon skin with the remaining salt and place it skin side down in the oil and cook on the skin side for 4-5 minutes.

Step 8

Flip the fish onto the flesh side and cook to your liking, a minimum of 60-90 seconds and a maximum of 4-5 minutes.

Step 9

Remove the fish and place it on a board to rest for a minute or so.

Step 10

Pour out the cooking oil from the pan into a bowl and discard.

Step 11

Scrape in any leftover marinade into the pan then using the residual heat in the pan to gently warm the marinade to form a sauce or dressing.

Step 12

Season the skin of the salmon with a pinch or two of sumac before serving.