Ingredients
-
2 fillets of fresh Salmon from one of the Blue Island Fish Markets
-
For the Harissa Paste
-
Zest of a lemon
-
100gr. boiled beetroot
-
230gr. boiled carrot
-
1 teaspoon chilli flakes
-
250ml boiling water
-
70gr. sugar
-
2 teaspoons anise seeds
-
1 sweet red pepper
-
2 teaspoons crushed coriander
-
2 Salt
Instructions
To make the paste, pour all the ingredients into a bowl and mash with a hand blender.
Transfer to a jar, seal and refrigerate.
Put a sheet of aluminium foil, then a sheet of baking paper in an oven-proof glass dish. Place the salmon pieces in the dish with the skin side down. Brush the fillets with a thick layer of the harissa paste.
Preheat the oven to 250°C.
Bake the fillets for 15 minutes. Serve with rice or couscous and vegetables.
Bon appétit!
