Salmon with harissa-ish oil, yoghurt, coriander & cauliflower

Sauces yield enough for 6-8 serves but can be saved for later use

Ingredients:

Harissa-ish oil:

2 Tbls. coriander seeds

2 tables. cumin seeds

3 Tbls. Aleppo chili flakes (you can use Italian child flakes but as they are much more spicy I would reduce chili quantity to 2 teaspoons, they won’t give you that beautiful red colour but will still be delicious)

60-70ml olive oil

salt

1 garlic clove, peeled

Green sauce:

25g fresh coriander with stem

20g pickled parsley leaves

1 garlic clove, peeled

60ml olive oil

7g microplaned ginger

1 tbls. fresh lemon juice

salt

Salmon:

Serves 2 (easily doubled if your pan is big enough)

25g butter

1 tbls. olive oil

pinch of saffron

2 fillets boneless, skinless salmon or ocean trout

1/2 onion, peeled and diced

1 large garlic clove, peeled and sliced

2 slices lemon

1/2 large head cauliflower, broken into florets, stem discarded

To serve:

Roasted carrots (roast unpeeled carrots, tossed in olive oil and salt in a 220C oven for 10-15 minutes until tender but not mushy)

plain yoghurt (greek or runny, I prefer runny for this dish)

Picked dill or fresh coriander or parsley leaves

Method:

To make harissa oil:

Toast spices in a small pan over medium heat until they are fragrant, then immediately place them into a small food processor or blender and blend with the remaining ingredients (just add a pinch of salt). You will use approximately 3-4 tsp. for this recipe. Save the rest in the fridge for up to 4 weeks.

To make green sauce:

Combine all ingredients in a small food processor or blender with a pinch of salt and blend until smooth. You will use 3-4 tsp. for this recipe. Save the rest in a sealed container in the freezer and use in the future as desired. This sauce is great on eggs.

To make salmon:

Pulse the cauliflower florets in a food processor or grate them on the large holes of a box grater. A few big pieces are good. Set aside.

Season your salmon with salt and leave at room temperature while you cook the cauliflower.

In a large, wide pan with a tight fitting lid, sauté the onion and garlic in the butter and olive oil with a pinch of salt until they are becoming soft, about 4 minutes. Do this over medium/high heat. Add the pinch of saffron, stir and cook another minute. Add in the cauliflower and season that with salt and stir to combine. Spread out the cauliflower and then don’t touch it. Cook for another minute and then add the salmon fillets right on top. Spoon a teaspoon of the harissa oil onto each salmon fillet and place 2 slices of lemon right on top of them. Add 2 tbls of water to the pan and then immediately place the lid on the pan. Keep heat on medium/high. Allow the fish and cauliflower to steam for 5 minutes, less of you like rare salmon and more if you like well done. Uncover the lid and serve immediately.

Serve with roasted carrots, yoghurt, green sauce and extra harissa-ish oil.