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Harissa and yogurt salmon
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Harissa is a fiery north African paste and a brilliant store- cupboard staple. Use as a dip, in sauces, or as a marinade.
• 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.
Typical values per serving:
This recipe was first published in January 2016.
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