Harissa salmon with cauliflower tabbouleh
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Using cauliflower in place of traditional bulgur wheat makes this recipe gluten free
Ingredients
Salmon, raw
4 fillet(s), medium
Harissa paste
2 tablespoon(s)
Lemon Juice, Fresh
45 ml
Cauliflower, Raw
200 g
Calorie controlled cooking spray
4 spray(s)
Parsley, fresh
6 tablespoon(s), chopped
Mint, Fresh
4 tablespoon(s)
White Wine Vinegar
1 tablespoon(s)
Olive Oil
1 tablespoon(s)
Tomato
150 g
Spring Onions
5 medium
Courgette
3 medium
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Put each salmon fillet onto a large square of foil, spread over the harissa paste and drizzle with half the lemon juice. Fold the foil into loose parcels; bake for 18-20 minutes, until the fish is cooked through.
2
Meanwhile, blitz the cauliflower in a food processor until it looks like couscous. Mist a nonstick frying pan with cooking spray, add the cauliflower and cook over a medium heat for 4-5 minutes, then remove from the heat and mix in the herbs, vinegar, oil, remaining lemon juice, tomatoes and most of the spring onions.
3
Mist a griddle pan with the cooking spray and cook the courgette over a high heat for about 30 seconds on each side.
4
Serve the fish with the tabbouleh and courgette, garnished with the remaining spring onions and lemon wedges.
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