Ingredients

Salmon Fillets, skin on

1 tbsp

oil

30g

butter

2 tbsp

Steenbergs organic harissa with rose

orange, zested and juiced

1 tbsp

honey

2 tsp

salt

2 tbsp

Steenbergs organic rose petals

HARISSA, ROSE & ORANGE SALMON recipe, served with Cauliflower Purée and Glazed Sea Vegetables. Unusual but perfect flavour combination, recipe created by Gourmet Glow. Made using @steenbergsltd Rose Harissa and Rose Petals with fragrant orange and a dash of honey, this is a match made in heaven.

Method

Mix the Harissa With Rose, Orange Juice and Zest, Honey, 1 Tsp Salt & 1 Tbsp Rose petals and lay in a shallow tray.
Place the salmon flesh side down into the marinade ensuring that the skin remains above the marinade
Marinade for 4 hours.
Remove the salmon, place flesh side down on a tray lined with a blue J cloth. Reserve the marinade.
Dry the salmon skin thoroughly with kitchen towel and sprinkle with the remaining 1 Tsp salt.
Heat the oil over a medium heat in the pan and place the salmon fillets skin side down. Cook without moving for 3 minutes until the skin is brown and crisp. Flip over, add the butter and remaining marinade and cook for 2 minutes, or until the flesh is cooked almost to the centre. The idea is to serve the salmon rare in the very centre or it will be overcooked.
Remove the salmon and rest for 2 minutes before serving skin side up to keep it crisp. Perfect with sea vegetables and cauliflower puree.