Harissa salmon pilaf

Nutrition and extra info

  • Gluten-free
  • Nutrition: Per serving

  • kcal585
  • fat31g
  • saturates5g
  • carbs46g
  • sugars16g
  • fibre7g
  • protein28g
  • salt0.5g
  • Ingredients
  • Method
  • Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 large onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp ground coriander
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tbsp harissa paste
  • 2 x 250g pouches cooked wholegrain rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 2 poached salmon fillets (about 200g)



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 40g pistachios, finely chopped
  • 70g pomegranate seeds
  • 50g raisins
  • 1 small bunch parsley, leaves shredded



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • lemon wedges, to serve (optional)



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • Method

    1. Heat the oil in a large frying pan or shallow casserole pot and add the sliced onion. Fry over a medium heat for 10-12 mins or until the onion becomes golden and sticky. Stir in the coriander, turmeric and harissa paste and fry for 1 min.

    2. Cook the rice in the microwave following pack instructions. Add the rice to the pan and stir everything together, cooking for 5 mins. Stir large flakes of the salmon through the rice (discard any skin) and finish topped with the pistachios, pomegranate seeds, raisins and shredded parsley. Serve with lemon wedges to squeeze over, if you like.

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