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    Harissa and yogurt salmon

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    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. 

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