Baked harissa salmon with roasted tomato
1
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Hailing from North Africa, harissa is a mix of chilli, lemon and other spices that can be used as a condiment or to baste fish, meat or chicken.
Ingredients
Fresh lemon rind
2 tsp, finely grated
Ground cumin
1 tsp
Ground paprika
1 tsp
Ground chilli
¼ tsp, flakes
Fresh coriander
2 tbs
Skinless salmon
800 g, (4 x 200g fillets), bones removed
Tomato(es)
4 medium, roma, halved
Sebago potato
500 g, peeled, cut into 2cm pieces
Skim milk
⅓ cup(s), (80ml)
Reduced fat oil spread
1 tbs
Green string beans
400 g
Preserved lemon
20 g
Fresh flat-leaf parsley
2 tbs, coarsly chopped
Garlic
1 clove(s), finely chopped
Instructions
1
Combine rind, cumin, paprika, chilli and coriander in a bowl. Rub mixture over salmon.
2
Preheat oven to 200°C or 180°C fan-forced. Place tomato cut-side up on a baking tray lined with baking paper. Lightly spray with oil and season with salt and freshly ground black pepper. Bake for 30 minutes or until softened.
3
Arrange salmon in a single layer in a baking dish lined with baking paper and lightly spray with oil. Bake alongside tomato for a further 12–15 minutes or until just cooked.
4
Meanwhile, boil, steam or microwave potato until very tender. Mash together with milk and spread and season with salt. Steam or microwave green beans until tender.
5
Combine preserved lemon, parsley and garlic in a small bowl. Divide mashed potato among serving plates and top with salmon. Sprinkle salmon with parsley mixture and serve with roasted tomatoes and green beans.
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