Harissa and Brown Sugar Salmon with Olive, Aubergine and Tomato Salsa Recipe

Makes 2 portions

Delicious cooked in our XL AerocookPro EK3661

Ingredients

2 skinless salmon fillets
200g cherry tomatoes
Dressed salad leaves
Fresh herbs - coriander and parsley are nice, but you could use any
Crispy fried onions 

For the Sauce
3 tbsp apricot or rose harissa 
3 tbsp muscovado sugar, or any other brown sugar
2 tbsp balsamic
Salt and pepper
Sprinkle of each: ground cumin & ground coriander 

For the Salsa
(to be served room temperature)

Tomatoes 
1 aubergine, cubed, then roasted or steamed
20 kalamata, or dried black olives, roughly chopped
2 tbsp toasted pine nuts
1/2 lemon
Salt and pepper 

Method

Step 1: Mix your sauce together - 3 tbsp harissa with 2 tbsp balsamic, 3 tbsp brown sugar, plenty of salt and pepper, and a big sprinkle of ground cumin and ground coriander in a small bowl
Step 2: Preheat the oven or Aerocook pro to 180°C
Step 3: Set aside, and cut your cherry tomatoes in half. Lay them out, cut side up, on a baking tray. Cover them in half of the harissa mixture, saving the rest for the salmon
Step 4: Bake the tomatoes for 45 minutes - 1 hour, until they look caramelised, and the juices are covering the bottom of the tray
Step 5: Rub your 2 salmon fillets in the marinade, and leave to sit in the fridge until you are ready to cook them off
Step 6: Make your aubergine salsa in the mean time - Cube your aubergine - I cut mine into 2cm^3 cubes. Then add to a pan to steam for 10 minutes or until soft
Step 7: Add the aubergine to a bowl when cooked, pour in the cooked tomatoes with all the juice, the chopped Kalamata olives and the lemon juice and season to taste
Step 8: Add the pine nuts just before serving and mix through well
Step 9: When you’re ready to serve, add your salmon fillets to an oven, or Aerocook pro at 190 for 6-10 minutes (depending on desired texture)
Step 10: Plate up, with dressed salad leaves, a couple of tablespoons of the salsa, and the salmon. Top with your fresh herbs, crispy fried onions and more pine nuts and serve