Harissa salmon with green rice

11
5
1
SmartPoints value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Brown Rice, dry

150 g

Cumin seeds

2 teaspoons, level

Peas, frozen, boiled

200 g

Courgette

2 medium, trimmed and grated

Salmon, raw

4 fillet(s), medium

Bart Harissa Paste

1 tablespoons

Honey

1 tablespoons, level, clear

Lemon Juice, Fresh

30 ml

White Wine Vinegar

1 tablespoons

Mint, Fresh

3 teaspoons, chopped

Garlic

1 clove(s), crushed

Spring Onions

3 medium, trimmed and thinly sliced

Mustard Cress

1 punnet, leaves snipped

Instructions

  1. Cook the rice in a large pan of water, to pack instructions, along with the cumin seeds. Add the peas for the last 1 minute of cooking time. Drain well and return to the pan. Stir in the courgette and set aside to cool.
  2. Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6 and put the salmon in a roasting tin. In a small bowl, combine the harissa with 2 tsp of the honey and 2 tsp of the lemon juice, then season with freshly ground black pepper. Brush the harissa mixture over the top of the salmon and bake for 10-12 minutes until the salmon is cooked through.
  3. In a small jug, whisk together the remaining lemon juice, remaining honey, vinegar, mint and garlic. Season to taste and set aside.
  4. Transfer the cooked rice, peas and courgette to a bowl and toss with the spring onions, most of the cress and the dressing. Serve the salad topped with the salmon and garnished with the remaining cress.

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