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Ramadan Special: 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 Stock Powder, Knorr Hollandaise Sauce.

Ramadan Special: Harissa & Honey Glazed Salmon with Jewelled Cauliflower Couscous Recipe

Ingredients

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Harissa Honey Glazed Salmon:

  • Knorr Aromat Seasoning (6x1kg) 20 g
  • Harissa, paste 40 g
  • Honey 30 g
  • Lemon zest 10 g
  • Salmon, boneless, skinless 2 kg

Jeweled Cauliflower ‘Couscous’:

  • Olive oil 40 ml
  • Butter 20 g
  • Onion, halved and thinly sliced 120 g
  • Garlic, minced 10 g
  • Cauliflower, riced 2 kg
  • Knorr Vegetable Powder (6x1.5kg) 25 g
  • Raisins, soaked 80 g
  • Apricots, soaked, sliced 80 g
  • Baby spinach, fresh 150 g
  • Pistachio, chopped 80 g
  • Spring onion, sliced thin 40 g

Harissa Hollandaise Sauce:

Preparation

  1. Harissa Honey Glazed Salmon:

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

  2. Jeweled 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 thebest result.
    • In a large skillet, heat olive oil and butter on medium high-heat. Add the onion; cook and stir about 3 minutes or until tender and just starting to brown. Add garlic.
    • Add cauliflower, sprinkle with Knorr Vegetable Stock Powder and cook about 8 minutes or until cauliflower is golden, stirring occasionally. Spread in an even layer.
    • Stir in the drained raisins and apricots, the spinach, pistachios, and salt. Cook and stir until combined. Stir in green onions.
    • Transfer to large platter, top with salmon and serve with sauce on the side.

  3. Harissa Hollandaise Sauce:

    • In a saucepan, whisk Knorr 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. As well, don’t hesitate to serve this dish as two separate dishes to keep all your guests satisfied.