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 .
