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Green harissa salmon skewers with savoury peach and cucumber salad
Serves 4 Starters and mains
Ingredients
- 680g boneless, skinless salmon, cut into 5cm cubes
- 80ml green harissa
- 1tbsp honey
- 1tbsp avocado oil
- 2 peaches, stoned and sliced
- 3 Persian or baby cucumbers, thinly sliced into coins
- 50g fresh coriander, chopped, plus extra to garnish
- 25g mint, chopped, plus extra to garnish
- 2tbsp extra virgin olive oil, plus extra to grease
- juice 1 lime
- 2tsp coriander seeds
- 2tbsp toasted sesame seeds
- 30g toasted pumpkin seeds
- 2 avocados, cut into chunks lemon slices, to thread
Method
Season the salmon with salt. If using wooden skewers, presoak in water to prevent burning.
Combine the harissa, honey and avocado oil in a bowl and use half to coat the salmon chunks, reserving the rest. Set aside for 15 minutes.
For the salad, put the peach and cucumber slices in a bowl with the chopped coriander and mint, olive oil, lime juice and a few big pinches of salt and pepper and toss everything to mix.
Put all the seeds in a pestle and mortar and crush them into smaller pieces, then sprinkle them over the salad, reserving a few to garnish. Add the avocados to the bowl, give the salad one more stir and adjust the seasoning to taste.
Heat an oiled griddle pan to medium-high heat. Thread the fish on to six to eight skewers, with lemon slices in between, and cook for 4 minutes on each side, just enough to char. Alternatively, to cook under the grill, line up the skewers on an oiled, rimmed baking tray and grill on the middle rack for 5 minutes, turning halfway through, to get brown edges but a tender centre. Brush on the remaining harissa marinade as soon as they come off the heat.
Serve the skewers with the salad, garnished with the extra herbs and reserved crushed seeds.
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