Harissa salmon with quinoa recipe

  • Serves 4
  • 25 mins to prepare and 45 mins to cook
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Added 35 months ago

A healthy mid week option.

Add quinoa to a pan of boiling water and cook according to instructions.

Toast the cumin seeds and pistachios in a dry pan until golden,then add 1 tbsp salt and bash together in a pestle and mortar until you have a rough spiced salt.You won‘t need it all.

Drain quinoa and transfer to a bowl.Finely slice the fennel.Stone the olives,chop parsley and mint leaves,reserving a little for garnish and chop the preserved lemon.Stir together well and dress with the juice of 1 lemon and a good drizzle of extra virgin olive oil.Season to taste.

Cook the eggs in a small pan of boiling water,then run under cold water and set aside.

Meanwhile,rub the salmon with the harissa,place them in a large non stck pan over a high heat and cook until the skin is super crisp.The whole process should take 15-18 minutes.

Spread the dressed quinoa in a platter.Break the salmon into large chunks and scatter over salad.Peel and quarter eggs and dot over salad.Sprinkle the cumin salt and remaining herbs.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 300g Quinoa
  • 1 Preserved lemon
  • 1tsp Cumin seeds
  • 2tbsp pistachios
  • pinch Salt
  • 1 Fennel bulb
  • 1 Handful black olives
  • Half bunch Chopped flat leaf parsley
  • Half bunch chopped fresh mint
  • 1 Lemon juiced
  • 3 Boiled eggs
  • 600g Salmon fillets
  • 2tbsp harissa
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