Lemon and Herb Salmon
with harissa drizzle and charred courgette
Salmon has a delicate fish that requires careful pairing. The combination of parsley and lemon offers a flavour that's both earthy and bright but won't overpower the dish.
Tags:
Calorie Smart
•Spicy
•Climate Conscious
Allergens:
Wheat
•Fish
•Milk
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
½ unit(s)
Lemon
1 unit(s)
Courgette
5 grams
Parsley
1 sachet(s)
Vegetable Stock
120 grams
Bulgur Wheat
(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)
200 grams
Salmon
(Contains Fish)
2 unit(s)
Tomato
1 sachet(s)
Harissa Spice Mix
75 grams
Yoghurt
(Contains Milk)
1 unit(s)
Shallot
10 grams
Pine Nuts
(May be present Peanut, Nuts, Sesame, Cereals containing gluten)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2329 kJ
Energy (kcal)557 kcal
Fat21.2 g
of which saturates4.1 g
Carbohydrate63 g
of which sugars10.4 g
Dietary Fiber0.1 g
Protein35.4 g
Cholesterol0 mg
Salt1.95 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Pot with Lid
Instructions
1
- Halve and peel the shallot. Chop into small pieces.
- Zest half the lemon (double for 4p). Cut in half. Roughly chop the parsley (stalks and all).
- Trim the courgette and slice into 1cm rounds. Dice the tomato into 2cm chunks.
- In a large bowl, mix the lemon zest, salt, pepper and 1 tbsp oil (double for 4p).
- Add the salmon to the bowl. Turn to coat and set aside. IMPORTANT: Wash hands and equipment after handling raw fish.
2
- Place a pot over medium heat with a drizzle of oil.
- Once hot, add the shallot and cook, stirring, until softened, 3-4 mins.
- Add 240ml water (double for 4p), stir in the stock and bring to the boil.
- Stir in the bulgur, bring back to the boil and simmer for 1 min.
- Cover the pot and remove from the heat. Leave aside for 12-15 mins (or until ready to serve).
3
- Meanwhile, place a large pan over medium heat (without oil).
- Once hot, dry-fry the pine nuts until lightly toasted, 2-3 mins. Remove from the pan and set aside.
- Return the pan to medium-high heat, add the courgette and cook until charred, 3-4 mins. Turn only every so often—this will allow the courgette to pick up a nice colour.
- Once cooked, season with salt and pepper.
- Transfer the charred courgette to a bowl and cover to keep warm.
4
- Return the (now empty) pan to high heat.
- Once hot, carefully place your salmon into the pan, skin-side down.
- Spoon over any oil remaining in the bowl.
- Cook skin-side down for 4-5 mins then turn over and cook for 3-4 mins on the other side. IMPORTANT: Fish is cooked when opaque in the middle.
TIP: To make the fish more crispy, don't move it around when it's cooking skin-side down.
5
- Meanwhile, to make your dressing add the yoghurt, harissa spice, 1 ½ tbsp oil (double for 4p), a squeeze of lemon juice and half the parsley to a small bowl.
- Season with salt and pepper. Mix well and set aside.
- Stir the tomatoes, remaining parsley and a small squeeze of lemon juice through the bulgur, fluffing it up as you go.
6
- Share the bulgur between bowls or deep plates.
- Top with the charred courgette rounds and crispy salmon.
- Taste and season with salt, pepper and more lemon juice if needed.
- Scatter some pine nuts over the top and drizzle over the harissa yoghurt dressing to finish.
