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Photo of Harissa salmon with cauliflower tabbouleh by WW

Harissa salmon with cauliflower tabbouleh

7
2
2
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
2
Difficulty
Easy
Harissa is a great flavour-booster. Keep a jar in the fridge and add it to fish, meat or veg before roasting. Using cauliflower in place of the traditional bulgur wheat keeps this gluten-free and lower in SmartPoints, too

Ingredients

Salmon, raw

260 g, 4 x 130g skinless fillets

Bart Harissa Paste

1 tablespoons

Lemon Juice, Fresh

30 ml

Cauliflower, Raw

100 g

Calorie controlled cooking spray

4 spray(s)

Parsley, fresh

3 tablespoons, roughly chopped

Mint, Fresh

2 tablespoons, rougly chopped

Vinegar, All Types

½ tablespoons, red wine vinegar

Olive Oil

2 teaspoons

Tomato

75 g, vine rippened tomatoes, chopped

Spring Onions

5 medium, trimmed and finely sliced

Courgette

1½ medium, thinly sliced lengthways

Lemon(s)

1 slice(s), wedges, to serve

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 and bake for 18-20 minutes, until cooked through.
  2. Meanwhile, grate the cauliflower (or blitz it in a food processor) until it has a couscous-like texture. Mist a nonstick frying pan with cooking spray, add the cauliflower and cook over a medium heat for 4-5 minutes.
  3. Combine the cauliflower with the herbs, vinegar, oil, remaining lemon juice, tomatoes and most of the spring onions. Season.
  4. Mist a griddle pan with cooking spray and cook the courgette over a high heat for about 30 seconds on each side.
  5. Serve the salmon, ‘tabbouleh’ and courgette, garnished with the reserved spring onions, with lemon wedges on the side.

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