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  3. Harissa & Honey Glazed Salmon with Jewelled Cauliflower Couscous
  1. Recipes from around the world made by Chefs for Chefs

Harissa & Honey Glazed Salmon with Jewelled Cauliflower Couscous

Harissa & Honey Glazed Salmon with Jewelled Cauliflower Couscous – - Recipe

Designed for professional chefs, check out this Harissa & Honey Glazed Salmon with Jewelled Cauliflower Couscous recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Aromat Seasoning, Knorr Vegetable Powder and Knorr Hollandaise Sauce.

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Ingredients

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Harissa Honey Glazed Salmon:

Jewelled Cauliflower ‘Couscous’:

Harissa Hollandaise Sauce:

Designed for professional chefs, check out this Harissa & Honey Glazed Salmon with Jewelled Cauliflower Couscous recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Aromat Seasoning, Knorr Vegetable Powder and Knorr Hollandaise Sauce.

...

Preparation

  1. Harissa Honey Glazed Salmon:

    • Preheat the oven to 200°C and prepare a roasting tray with parchment paper, set aside.
    • Stir the Knorr Professional Aromat Seasoning with harissa paste honey and lemon zest. Reserve half.
    • Brush half of the harissa paste mixture onto salmon, flesh side only.
    • Place salmon on the tray, roast for 20 minutes or until it just flakes when tested.

  2. Jewelled Cauliflower ‘Couscous’:

    • Place the raisins and apricots in a small bowl. Cover with boiling water and let stand for 10 minutes or until plump, drain well. Set aside.
    • Pulse cauliflower in a food processor until a couscous texture. Chef’s tip: Do this in batches for the best result.
    • In a large skillet, heat olive oil and butter on medium-high heat. Add the onion, cook and stir for about 3 minutes or until tender and just starting to brown. Add garlic.
    • Add cauliflower, sprinkle with Knorr Professional Vegetable Bouillon Powder and cook for about 8 minutes or until cauliflower is golden, stirring occasionally. Spread in an even layer.
    • Stir in drained raisins and apricots, spinach, pistachios, and the salt. Cook and stir until combined. Stir in green onions.
    • Transfer to a large platter, top with salmon and serve with sauce on the side.

  3. Harissa Hollandaise Sauce:

    • In a saucepan, whisk Knorr Professional Hollandaise Sauce with reserved half of the harissa honey glaze.
    • Bring to a simmer for 5 minutes, adjust seasoning if necessary.
    • Place in Bain Marie and hold until service.

  4. Chef’s Tip:

    • This recipe can lend itself well to a carving station, shared or individual set menu. Also, don’t hesitate to serve this dish as two separate dishes to keep all your guests satisfied.