Harissa & Honey Glazed Salmon with Jewelled Cauliflower Couscous
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.

Ingredients
Harissa Honey Glazed Salmon:
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Harissa, paste 40 g
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Honey 30 g
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Lemon zest 10 g
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Salmon, boneless, skinless 2 kg
Jeweled Cauliflower ‘Couscous’:
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Olive oil 40 ml
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Butter 20 g
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Onion, halved and thinly sliced 120 g
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Garlic, minced 10 g
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Cauliflower, riced 2 kg
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Raisins, soaked 80 g
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Apricots, soaked, sliced 80 g
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Baby spinach, fresh 150 g
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Pistachio, chopped 80 g
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Spring onion, sliced thin 40 g
Harissa Hollandaise Sauce:
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Harissa Honey Glaze 50 g
Preparation
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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.
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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.
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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.
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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.