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  3. Harissa & Honey Glazed Salmon with Jewelled Cauliflower Couscous
  1. Recipes made by chefs for chefs: Arabic, Fusion, Oriental, South-Asian, & Western Cuisine

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 Powder and Knorr Hollandaise Sauce.

Harissa & Honey Glazed Salmon with Jewelled Cauliflower Couscous

Ingredients

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Harissa Honey Glazed Salmon:

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

Jewelled 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 Bouillon Powder (6x1.1kg) 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 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 Vegetable 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 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.