Lemon and Lamiri Harissa Baked Salmon Fillets

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At Parson’s Nose we’ve discovered Lamiri Harissa, made in small batches in Tunis with baklouti chillies, dried in traditional log ovens, bringing a rich, smokey depth. It can be used to enhance so many dishes from slow roast lamb to grilled haloumi.

Here our resident chef, Camilla has used it to supercharge salmon for a quick midweek dinner. Once purchased, a jar of this addictive condiment won’t last long!

Ingredients included in bundle:

2 salmon fillets, skin on
Lamiri Harissa (1 tsp or to taste)
Belazu smoked paprika (1/2 tsp)
Garlic, 1 clove grated
1 lemon (half cut into half-moon slices, the other half juiced)

From your pantry:
Sea salt
2 Tbsp olive oil plus a little extra (not included in bundle)
½ tsp ground cumin (not included in bundle)
1 tsp honey(not included in bundle)

Method:

1. Preheat the oven to 220˚C/ 200˚C fan

2. Place the salmon fillets skin side down onto a baking tray covered with non-stick baking paper.

3. Mix together the Harissa, olive oil, cumin, smoked paprika, honey and garlic. Add 1 tablespoon lemon juice and a generous pinch of salt. Taste and add more lemon or honey if desired.

4. Bring pan of water to the boil and cook the baby potatoes whilst the salmon is in the oven.

5. Spread the marinade generously over the surface of the fish, then top with overlapping slices of lemon.

6. Drizzle a little more olive oil and a pinch of salt over the lemon slices.

7. Transfer to the pre-heated oven and cook for 12-15 minutes, or until the lemon slices are golden and the fish feels firm when pressed on the sides. It is better to under rather than over-cook the fish.

8. Serve with the baby potatoes and vegetables or salad of your choice. If it’s a little too spicy, a spoonful of Greek yoghurt works well on the side.