Harissa and yogurt salmon

Harissa is a fiery north African paste and a brilliant store- cupboard staple. Use as a dip, in sauces, or as a marinade.

  • Preparation time: 25 minutes
  • Cooking time: 10 minutes
  • Total time: 35 minutes

Serves: 2


• 2 tbsp harissa paste
• 1 lemon, juice
• 200g essential Waitrose Greek-style natural yogurt
• 2 essential Waitrose scottish salmon fillets
• 100g baby spinach
• ½ cucumber • handful mint leaves
• handful coriander leaves
• 1 green chilli, finely sliced
• 1 tbsp olive oil


1 Mix the harissa with ½ the lemon juice and the yogurt; season. Chill ½ and use the rest to marinate the salmon for 20 minutes.

2 Meanwhile, tip the spinach into a colander and pour over boiling water. Drain, squeezing out any excess water, pat dry on kitchen paper and season. Use a potato peeler to pare the cucumber into long strips. Mix with the spinach, herbs and chilli. Toss with ½ tbsp oil and the remaining lemon juice; season and set aside.

3 Heat the remaining ½ tbsp oil over a medium heat in a frying pan. Scrape off the excess marinade from the fish. Lay the fillets flesh-side down and cook for 2-3 minutes on each side (cooking times will depend on the thickness of the fillets, so check they’re cooked through). Serve with the spinach and cucumber salad and reserved harissa yogurt.