Harissa & cumin baked salmon with dill infused rice

1 whole side of ethically caught salmon

1tbls good quality olive oil

1/2 tsp cumin powder

2tbs harissa paste

1tbs runny honey

2 finely minced garlic cloves

1Lemon cut into slices

1handful fresh parsley finely chopped

200g sour cream

Salt pepper

500g Long grain rice

1knob butter

200g cooked petit pois

1 handful fresh dill chopped

In a bowl mix the olive oil the cumin powder, harissa paste, runny honey and the finely minced garlic cloves.

Lay the salmon side skin side down on a foil lined oven tray, pat dry and season generously with salt and pepper and brush with the marinade (keeping a little back to serve).

Bake in a hot oven 200c 12-15 mins or until the salmon flakes easily with a fork.

Remove and brush with a little of the leftover harissa marinade, garnish with thin lemon slices and lots of parsley and serve with a bowl of Sour cream. For the rice - rinse well then just cover with water and simmer with lid on for 12-15 mins or until rice is tender then stir a little butter through, season with salt and pepper and add a handful of chopped fresh dill, and some cooked petite pois then finally add a little lemon zest .