Harissa salmon with cauliflower tabbouleh
2
Points®
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.
Ingredients
Salmon, raw
260 g
Harissa paste
1 tablespoon(s)
Lemon Juice, Fresh
30 ml
Cauliflower, Raw
100 g
Calorie controlled cooking spray
4 spray(s)
Parsley, fresh
3 tablespoon(s)
Mint, Fresh
2 tablespoon(s)
Vinegar, All Types
½ tablespoon(s)
Olive Oil
2 teaspoon(s)
Tomato
75 g
Spring Onions
5 medium
Courgette
1½ medium
Lemon
1 slice(s)
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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