Harissa salmon with scallion rice and spinach
6
Points®
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
Ground cumin
¼ tsp
Harissa paste
2½ Tbsp
Honey
1 Tbsp
Uncooked salmon
20 oz, 4 (5-oz) fillets
Kosher salt
¾ tsp, divided
Black pepper
½ tsp, divided
Cooked medium grain brown rice
3 cup(s), warmed
Scallions
3 medium, sliced
Cilantro
3 Tbsp, chopped
Baby spinach
4 cup(s)
Instructions
1
Preheat the broiler to high with the rack 6 inches below the element. Line a sheet pan with foil and coat the foil with cooking spray.
2
In a small bowl, stir together the yogurt, jam, and cumin; set aside.
3
In a small bowl, stir together the harissa and honey. Arrange the salmon on the prepared sheet pan. Sprinkle the salmon evenly with ½ tsp salt and ¼ tsp black pepper. Place under the broiler for 4 minutes. Carefully remove the pan from the oven. Brush the harissa mixture evenly over the salmon; broil until the fish flakes easily or to desired degree of doneness, 3 to 4 minutes.
4
Meanwhile, in a medium bowl, stir together the rice, scallions, cilantro, and remaining ¼ tsp each salt and black pepper. Serve the salmon with the rice mixture, sauce, and spinach.
5
Serving size: ¾ cup rice, 1 salmon fillet, 2 tbsp sauce, and 1 cup spinach
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