Grilled Harissa Salmon


Ingredients


  • 1/2 cup dark red chillis
  • 6 cloves garlic, unpeeled
  • 1 1/2tsp maldens salt
  • 1/2tbsp cumin seeds
  • 1/2tbsp caraway seeds
  • 1 red capsicum
  • 1tbsp olive oil
  • 1tsp smoked Spanish paprika

Method


Harissa

Place chilli, capsicum, garlic, caraway seeds & cumin seeds on baking paper in a baking dish and dry roast at 230˚c til capsicum is browning & blistering

Squeeze garlic from skin and remove skin, core and seeds from capsicum.

Place all ingredients in food processor and blend, adding oil if needed til wet paste.

Can be kept refrigerated for up to 2 weeks or freeze


Salmon

On either steaks or portioned fillets, rub in approx 1tsp Harissa per portion.

Either grill or barbecue salmon. Takes about 4mins per side per inch thickness.

This is heavenly doing this on the barbecue as the aroma is pungent.

Serve with cold boiled potatoes or a potato salad and green salad.

Spice up mayonnaise with a bit of Harissa for a bit of a zing. This works great with Crumbed Prawn Cutlets.