Harissa salmon with tomatoes

Name: Harissa salmon with tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp Essential Olive Oil; 1 Essential Onion, sliced; 3 clove/s garlic, crushed; 1 tsp cumin seeds; 3 tbsp Cooks' Ingredients Rose Harissa Paste; 400 g can Mutti Cherry Tomatoes; 480 g pack Waitrose 4 Scottish Salmon Fillets, skin removed; Flat leaf parsley, to serve (optional); Essential Greek Yogurt, to serve (optional)

A healthy and delicious supper featuring responsibly sourced fish and 100% Italian sweet and juicy cherry tomatoes. Swap the bulgur wheat for couscous, rice or flatbreads, if you’d prefer.

4.5 out of 5 stars(15) Rate this recipe

HealthyHigh in omega 32 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp Essential Olive Oil
1 Essential Onion, sliced
3 clove/s garlic, crushed
1 tsp cumin seeds
3 tbsp Cooks' Ingredients Rose Harissa Paste
400g can Mutti Cherry Tomatoes
480g pack Waitrose 4 Scottish Salmon Fillets, skin removed
Flat leaf parsley, to serve (optional)
Essential Greek Yogurt, to serve (optional)

For the bulgur wheat

250g pack LoveLife Wholewheat Bulgur
300g Essential Frozen Garden Peas
1 tbsp Essential Olive Oil
3 Essential Salad Onions, finely sliced
½ lemon, juice

For the bulgur wheat, bring a large pan of water to the boil, add the bulgur pack and boil for 7 minutes. Add the peas and boil for 3 minutes. Drain thoroughly, then tip into a large bowl. Stir in the oil, salad onions and lemon juice; season and set aside to cool.
Meanwhile, heat the oil over a medium heat in a large lidded sauté pan or shallow casserole dish. Fry the onion with a pinch of salt for 2-3 minutes, then add the garlic and cumin; fry for another 2-3 minutes. Add the harissa and cook for 2-3 minutes more. Stir in the cherry tomatoes and bring to a gentle simmer.
Lower the fish into the pan; cover with a lid. Cook for 8 minutes, or until the fish is cooked through, opaque and flakes easily with a fork. Serve with the bulgur wheat, parsley and yogurt, if liked.