Crispy harissa salmon with quinoa salad

METHOD

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.

Ingredients:

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