Harissa-Roasted Salmon w Sumac Mayo

 

Ingredients:

2 x 900g pinboned salmon fillets

Harissa

4 long red chillies, seeded, chopped

1 t coriander seeds

1 t caraway seeds

1 t cumin seeds

1 C coriander leaves

2 garlic cloves

½ C mint leaves

¼ C olive oil

Sumac mayonnaise

2 egg yolks

1 T lemon juice

½ t lemon zest, finely grated

1 t mustard powder

1 t sumac

½ C olive oil

 

Method:

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.
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.
3. Meanwhile, to make sumac mayonnaise, place egg yolks, lemon juice, zest, 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.
4. Place the salmon on a large serving platter. Serve with sumac mayonnaise.

 

Recipe adapted from taste.com.au

Serves 8.

 

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