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Crispy harissa salmon with quinoa salad
- Step 1
Place the quinoa and water in a small saucepan and bring to the boil. Reduce heat to low, cover and cook for 10 - 12 minutes or until the liquid is absorbed. Use a fork to fluff quinoa. Allow to cool. Combine lemon juice and oil to create a dressing. Toss quinoa, herbs, pistachios and dressing.
- Step 2
Meanwhile, combine harissa, lemon rind, olive oil, salt and pepper to form a paste. Spread over salmon to coat.
- Step 3
Preheat frying pan or bbq to a medium heat. Cook salmon skin side down for 5 minutes or until skin is golden and crisp. Turn salmon and cook for a further 5 - 6 minutes on all sides or until cooked through.
- Step 4
Serve salmon on a bed of quinoa salad, with yoghurt and harissa and lemon wedges.
300g ( 2 portions ) Tassal Tassie Salmon, skin on
1/2 cup quinoa, rinsed
1 cup water
juice of 1/2 lemon
2 tablespoons olive oil
1/2 cup parsley leaves
1/2 cup mint leaves
1/4 cup diced pistachios
1 teaspoon harissa paste*
1 teaspoon lemon rind
1 tablespoon olive oil
salt and pepper
Yoghurt and extra harissa, to serve
Lemon wedges , to serve
* Harissa paste is a Middle Eastern paste made from chilis, garlic and vinegar, available in a tube in the spice section of the supermarket. An easy and fabulous flavour boost for salmon