Harissa Salmon with a Pickled Cucumber Salad & Sweet Tahini Sauce

Harissa Salmon with a Pickled Cucumber Salad & Sweet Tahini Sauce

    The summer heat in Hong Kong is no joke, so we understand that sweating it out in the kitchen isn't ideal right now and that you may crave something a little lighter and healthier at times. Here's one of our favourite recipes from Tahini Neri, a delightful HARISSA SALMON WITH A PICKLED CUCUMBER SALAD AND SWEET TAHINI SAUCE. 

    All ingredients you'll find here online or in the shops. 

    You'll need (for one person):  

    And for the cucumber salad: 

    Then for the sweet tahini sauce: 

    For the garnish: 

     

    Method 

    • Preheat oven to 180°C.
    • Coat the salmon in the harissa paste by rubbing it all over with your hands. Transfer to a lined baking tray, drizzle with a little oil and cook in the oven for 12 mins.
    • Finely slice the cucumber and onion using a mandolin. Place in a bowl. Massage the salt in. Then add the sumac, red wine vinegar, brown sugar, mustard seeds and the pepper. Toss to coat. Set aside in the fridge until ready to use. 
    • To make the tahini sauce, place all ingredients into a blender and blitz until combined.
    • Make a bed with the pickled cucumbers on a plate. Place the cooked salmon on top, drizzle the sweet tahini sauce all over, garnish and enjoy!

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