Nectarine Harissa Salmon with Nectarine Herb Salsa

Method

1. Heat olive oil in a saucepan over medium heat.
2. Add the onions and cook gently until completely soft and translucent, without taking on colour.
3. Add the grated ginger and garlic paste and cook for 1 to 2 minutes until fragrant.
4. Stir in the harissa spice mix and cook briefly to bloom the spices.
5. Add the chopped nectarines, white wine vinegar and water, season lightly with salt and simmer gently until the nectarines have broken down and the mixture thickens.
6. Blend until completely smooth, then adjust seasoning and consistency if needed. Keep warm.
7. For the nectarine herb salsa, combine the diced nectarines, mint, parsley, coriander and spring onion.
8. Add the white wine vinegar, olive oil and a pinch of salt.
9. Mix gently and allow to stand for a few minutes so the flavours soften and meld.
10. Season the salmon with salt.
11. Heat olive oil in a pan over medium to high heat.
12. Place the salmon skin side down and cook until the skin is crisp and most of the cooking has travelled up the sides.
13. Turn and cook briefly on the flesh side, leaving a slight touch of pinkness in the centre.
14. Rest for a minute before serving.
15. To serve, spoon the warm nectarine harissa sauce onto the plate, place the salmon on top, and finish with a generous spoon of the fresh nectarine salsa.