Servings: 4
INGREDIENTS
- 4 thick salmon fillets
- 8 dried sweet chili peppers (you can add hot chili as well)
- 6 garlic cloves
- ¼ cup + 3 tablespoon olive oil
- 1 teaspoon seeded Dijon mustard
- 1 teaspoon coriander seeds, crushed
- 1½ tablespoon paprika
- 1 teaspoon ground black pepper
- ½ bunch cilantro, chopped
- ½ bunch parsley, chopped
- 1 teaspoon coarse salt
- 6 cherry tomatoes, halved
- 2 lemon slices
- Honey for drizzling
INSTRUCTIONS
- Cut the dried peppers open, clean and wash them, then soak in boiling water for 10 minutes.
- Put the peppers, garlic and olive oil in a food processor and grind until you achieve a coarse paste texture.
- Transfer to a bowl, add the spices, mustard and 3 tablespoons of olive oil and mix well.
- Preheat the oven to 390 F (200 C).
- Cut the fillets open as shown in the video.
- Fill up with harissa and add the coriander and parsley. Put the rest of the olive oil in a baking pan, sprinkle the cilantro and add the cherry tomatoes.
- Place the fillets in the pan, brush them with some more harissa and put the lemon slices on top.
- Drizzle a little bit of honey and bake for 18-20 minutes.