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Ingredients
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Salmon
Crème Fraîche
Lemon Harissa
Method
Dry Aging the Salmon
- 1
Prepare the Salmon
Pat the salmon fillets dry with paper towels. This helps to remove excess moisture.
- 2
Season the Salmon
Evenly sprinkle sea salt and black pepper over both sides of the salmon fillets. Place them on a wire rack set over a baking sheet to catch drips.
- 3
Dry Age
Cover the salmon with cheesecloth or parchment paper and refrigerate for 48 hours. This process enhances the flavor and texture of the salmon.
Making Crème Fraîche
- 4
Prepare the Crème Fraîche
In a mixing bowl, combine crème fraîche, chopped fresh dill, and lemon zest. Mix well until all ingredients are incorporated.
Preparing Lemon Harissa
- 5
Make the Harissa Sauce
In a small bowl, whisk together harissa paste, lemon juice, and olive oil until smooth and well combined.
Serving the Dish
- 6
Cook the Salmon
Preheat your grill or oven to medium-high heat. Cook the salmon fillets for 4-5 minutes on each side until they are cooked through and have a nice sear.
- 7