Harissa salmon with scallion rice & spinach
6
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
The glaze on the fish is mostly comprised of harissa, a Tunisian spice paste that ranges in heat from mild to fiery (choose the option that best suits your family’s tastes). Look for it either near the barbecue and hot sauces or on the global foods aisle. If you can’t find it, you can substitute a teaspoon to a tablespoon of sriracha or gochujang.
Ingredients
Cooking spray
4 spray(s)
Plain fat free Greek yogurt
½ cup(s)
Reduced-sugar apricot jam
1 tbsp(s)
Ground cumin
¼ tsp(s)
Harissa paste
2½ tsp(s)
Honey
1 tbsp(s)
Uncooked farmed salmon fillet with or without skin
20 oz, 4 (5-oz) fillets
Kosher salt
¾ tsp(s), divided
Black pepper
½ tsp(s), divided
Cooked medium grain brown rice
3 cup(s), warmed
Scallions
3 medium, sliced
Cilantro
3 tbsp(s), chopped
Baby spinach
4 cup(s)