Method

Start by halving the salmon fillets lengthwise and removing the skin from each piece. Spread sesame seeds on a plate and press one side of the salmon slices into them to coat thoroughly. Transfer any excess sesame seeds to a mortar and pestle, and crush them into a paste along with most of the mint leaves, reserving some for garnish. Combine the crushed seeds and mint with the juice of an orange, a splash each of extra virgin olive oil and red wine vinegar, and season to taste.

Heat a non-stick frying pan over medium-high heat and add the grains with a splash of water to warm through. Once hot, add the dressing, toss well, and transfer to a serving platter or bowl.

Clean the pan and return it to medium-high heat. Fry the salmon skin until crispy on both sides, then set aside. Place the salmon in the pan, sesame side down, and cook for three minutes. Flip and cook for an additional minute or until cooked through.

While the salmon cooks, use a speed-peeler to create ribbons from the carrots. Toss them with extra virgin olive oil, red wine vinegar, and seasoning before adding them to the grains. Slice the remaining orange into rounds.

To serve, arrange the orange slices on plates and place the cooked salmon and crispy skin on top. Spoon over the harissa, sprinkle with the reserved mint, and serve with the dressed grains and carrots.