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How to make Harissa roasted salmon with sumac mayonnaise

Yield = 6
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 2 (about 900g each) salmon fillets

Harissa

  • 4 long red chillies, seeded, chopped
  • 1 teaspoon coriander seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon cumin seeds
  • 1 cup coriander leaves
  • 2 garlic cloves
  • 1/2 cup mint leaves
  • 1/4 cup (60ml) olive oil

Sumac mayonnaise

  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard powder
  • 1 teaspoon sumac
  • 1/2 cup (125ml) olive oil

Method

  • Step 1 To make harissa, place chillies in a bowl and cover with boiling water. Soak for 30 minutes. Drain well. Place coriander seeds, caraway and cumin in a frying pan over low heat; cook, tossing, for 1 minute or until aromatic. Place chilli, spices, coriander leaves, garlic, and mint in a food processor and process until finely chopped. With the motor running, add oil in a thin, steady stream. Season with salt and pepper.
  • Step 2 Preheat oven to 200°C. Place 1 salmon fillet, skin-side down, on a work surface. Spread evenly with the harissa. Top with remaining fillet, skin-side up. Tie with string at 5cm intervals to secure. Place on a large oven tray. Roast for 30 minutes for medium or until cooked to your liking. Remove from oven and set aside for 5 minutes to rest.
  • Step 3 Meanwhile, to make sumac mayonnaise, place egg yolks, lemon juice, mustard powder and sumac in the bowl of a food processor; process until combined. With the motor running, gradually add oil in a thin, steady stream until thick and pale. Taste and season with salt and pepper.
  • Step 4 Place the salmon on a large serving platter. Serve with sumac mayonnaise.