food for thought

by michelle

orange spiced salmon

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Inspired by Moroccan food, these flavours are strong and sweet but don’t overpower the salmon.

oange-and-harissa-salmon

Toast some flaked almonds for the garnish and set aside. In a mortar and pestle combine 1 clove of garlic, an equal amount of ginger, a pinch of 5 spice powder and some salt and freshly ground black pepper to taste. Grind to a paste and add 2 teaspoons of honey, 2 teaspoons of orange marmalade, 1 teaspoon of sesame oil, the juice of 1 orange and 2 teaspoons of chilli paste (either sambal oelek or Vietnamese chilli paste is good for this). Heat a little olive oil in a wide pan and place the fish skin side down. Cook for 2 minutes then turn the fish over and add the sauce. Allow the sauce to boil for 1 minute then reduce the heat to very low and cook for a further 2-3 minutes until the fish is just cooked. Turn the fish over to serve and garnish with a generous amount of flaked almonds. Serve over couscous – this is good with some fresh coriander (cilantro) stirred through. A fresh green salad will complete this meal.

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Written by michelle picker

October 1, 2016 at 5:51 am

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