Lime & Harissa Salmon

Name: Lime & Harissa Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 0.25 cup olive oil; 4 tablespoons harissa paste; 1 tablespoon honey; 2 juice of large limes; 3 garlic cloves, minced; 4 salmon fillets; 0 pinch of salt

[[ recipeID=recipe-8lm3serkf, title=Lime & Harissa Salmon ]]

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Click here to buy the teaspoon club's Lime & Harissa Salmon recipe kit a spice mix, full of only the highest quality of spices, ready to make your lime & harissa salmon, including smoked paprika, ground coriander, ground cumin, ground ginger and cayenne pepper. Alternatively why not delve into Tunisian cuisine further and click here to buy our harissa selection box with all the dried chillies and spices needed to make harissa paste and 5 other delicious recipe kits

Servings:

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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Ingredients

Instructions

Ingredients

¼ cup olive oil
4 tablespoons harissa paste
1 tablespoon honey
2 juice of large limes
3 garlic cloves, minced
4 salmon fillets
pinch of salt

Instructions

Preheat the oven to 180 (fan) °C/ 200 °C/ 400 °F/ gas mark 6
To make the lime & harissa sauce add the oil, harissa paste, honey, lime juice, garlic, and your teaspoon club spice mix to a medium sized mixing bowl and whisk together thoroughly
Take the salmon fillets and pat dry using kitchen towel. Sprinkle the fillets with a little salt
Take a baking tray or oven-proof dish and lightly brush the bottom with oil. Then place 2 - 3 tablespoons of your sauce onto the bottom of the tray or dish and spread it out lightly. Place the salmon fillets on top and liberally coat the salmon with the rest of the lime & harissa sauce
Cover the lime & harissa salmon with aluminium foil and place in the oven for 10 minutes. When the 10 minutes has passed heat your grill to a high setting, remove the salmon from the oven and remove the foil. Place the salmon in the baking tray or oven-proof dish under the grill for 3 to 5 minutes to crisp the top. Ensure that your salmon is cooked through before serving