Sticky Harissa Glazed Salmon
This is the recipe to use when entertaining, making the most of the freshest Akaroa Salmon from their farm just 10 minutes from Wainui and available at their shop on Treffers Road in Wigram.
Chef and author of Cook Me Sam Parish says, “It’s easy, packs flavour, feeds a crowd, and is on that level where someone is sure to ask for the recipe (and in turn think you’re amazing). Totally understand if you want to claim it; no need to mention me – because I imagine you’ve bought them my book anyways as a present.”
You can sub the harissa with miso, gochujang, sriracha, ras-el-hanout, or tomato paste. Salmon loves the flavour and will take on whatever you throw at it. To jazz it up even more, scatter over pomegranate seeds or add some grilled fruit to the pan to glaze towards the end.
SERVES 4
80ml runny honey
80 ml extra virgin olive oil (plus extra for drizzling)
1 tbsp harissa mix or paste
800g skin-on side of fresh Akaroa Salmon
Finely grated zest of 1 lemon plus wedges to serve
Mint, parsley, and coriander to serve
Preheat oven to 200 degrees Celsius, fan forced. Grease and line a baking tray with baking paper.
Combine honey, oil, and harissa in a bowl. Place salmon on a baking tray, skin-side in contact with the tray, and pour over the honey mixture.
Roast, basting with sauce halfway, for 12 minutes or until just cooked through.
Remove and serve scattered with zest, herbs, and lemon wedges alongside.