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):  

• 1 fillet of salmon 
• 3 tsp of harissa paste 
• drizzle of Mr Organic extra virgin olive oil 

And for the cucumber salad: 

• 1 Lebanese or regular cucumber 
• 1/2 red onion 
• 1 tbsp Olsson's Salt sea salt 
• 4 tbsp Maggie Beer red wine vinegar 
• 1 tbsp Bart Ingredients sumac 
• 1 tsp brown sugar 
• 1 tsp Bart Ingredients mustard seeds 
• Scrunch of cracked Bart Ingredients black pepper 

Then for the sweet tahini sauce: 

• 1 tub of Tahini Neri signature tahini 
• 1 tbsp Hong Kong Raw Honey 
• Juice of half a lemon 
• Pinch of salt

For the garnish: 

• Fresh mint leaves
• Lemon rind 

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!