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9
Salmon with Harissa and Preserved
Lemon-Glaze
North African flavours uniquely shine in this glaze, which is sure to kick up
your salmon routine.
Makes 4 servings
4 200g portions salmon or ocean trout fillet, skin on
2 Teaspoons of olive oil
¼ Cup honey
2-3 Teaspoons harissa (depending on heat preference)
2 Teaspoons preserved lemon, finely chopped
Freshly chopped herbs (parsley, coriander, dill)
Lemon wedges for serving
Flaked salt, for seasoning
1. Remove salmon from refrigerator about 20 minutes prior to cooking. Rub
flesh side with olive oil and season with salt. Place skin-side down on the
Baking Tray/Drip Pan.
2. In a small bowl, whisk together honey, harissa (to taste) and preserved
lemon. Pour glaze over salmon, and using a pastry brush or spoon, spread
evenly over flesh.
3. Put the pan into rack Position 1. Select Slow and set temperature to 100°C
and cook for 45 minutes, checking for doneness at 30 minutes; cooking time
varies depending on thickness of fillet. Salmon is done when the flesh flakes
easily with a fork at the thickest part. Ideally it should still have a slightly
darker orange colour.
Transfer to a serving platter. Spoon any leftover glaze from pan over fish.
Garnish with freshly chopped herbs and lemon wedges and serve immedi-
ately.
Fish Tacos
Get a taste of Baja and the beach with these fish tacos – guilt free!
Makes 6 tacos
400g White boneless & skinned fish fillets (perch, boneless fillet)
1 Teaspoon flaked salt
½ Cup plain flour
1 Free-range egg, lightly beaten
Cup panko breadcrumbs
2 Cups finely shredded cabbage
½ Cup fresh coriander leaves, roughly chopped
6 Corn tortillas
Olive oil spray
Nonstick cooking spray
Avocado slices, sour cream and lime wedges to serve
1. Cut fish into strips about 4cm wide.
2. Place the flour, eggs and breadcrumbs into individual containers large
enough for dipping the fish. Season the flour with salt and pepper.
3. Coat fish strips in the flour and shake off the excess before dipping into egg
allowing excess to drain then coat evenly with the breadcrumbs. Spray both
sides liberally with olive oil.
4. Place the Air Fryer Basket onto the Baking Tray/Drip Pan. Coat the Air Fryer
Basket well with nonstick cooking spray. Spray both sides of fish with olive
oil and place into the Air Fry Basket. Select Air Fry with the temperature set
to 200°C and cook for 9 minutes; turn fish pieces and cook for an additional
3 - 5 minutes, or until evenly crispy.
5. Reserve cooked fish and then heat tortillas for about 2 - 3 minutes at 150°C,
until soft and pliable. Serve tacos, each with 2 pieces of fish. Top with shred-
ded cabbage, coriander, avocado and sour cream. Squeeze over fresh lime.
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