Some of us might remember the first time we tried the heat of Southeast Asia's Sriracha sauce. It became one of our pantry staples. Among food trend watchers, the next ingredient to go mainstream is the spice mix Harissa, a Middle Eastern blend of smoked chili peppers, garlic, caraway, coriander and cumin. We infuse our extra virgin olive oil with Harissa making it easy to use everyday, in and on a variety of foods.
TIP: The key to perfectly roasted salmon filets is to cook them until they are slightly underdone because they will continue to cook outside of the oven.
1 1/2 pounds salmon filet with skin (if possible, cut from the centre of the fish)
1 tbsp Harissa olive oil
2 tbsp Maple infused dark balsamic
2 tbsp extra virgin olive oil
Sea salt and freshly ground pepper
Pre-heat oven to 400 degrees. Whisk the Harissa oil, extra virgin olive oil and maple balsamic together in a small bowl. Cut the salmon into 4 equal pieces. Place the salmon filets on a roasting sheet covered with aluminum foil, skin side down. With a pastry brush, spread the Harissa/Maple glaze on the salmon. Season the salmon with salt and pepper to taste. Roast the salmon for 10-15 minutes, depending on thickness until salmon separates easily with a fork. Remove from the oven and rest for a few minutes. Serve with your favourite rice or couscous.
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