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Pan-fried Harissa Salmon with Quinoa Tabbouleh

Enjoy the vibrant flavors of Pan-fried Harissa Salmon served with Quinoa Tabouleh.

369 Reviews

30

Cooking Time

2 People

Serving Size

Seafood

Protein

590

Calories

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Olive oil | Salt | Black pepper | Measuring jug | Cooking pot | Frying pan | Chopping board | Knife | Mixing bowl

Cooking Instructions

Ingredients

Step 5 : Cook the Sauce

Use the same cooking pan for the salmon, wipe, and reduce the heat to low. Add the remaining honey and harissa paste, drizzle the other half of the lemon juice and season with salt. Stir for a 30 seconds - 1 minute.

400 g Salmon Fillet
50 g Harissa Paste
30 g Honey
1 g Cumin Powder
1 g Coriander Powder
110 g Fresh Lemon
80 g White Quinoa
280 ml Water
80 g Red Onion
110 g Cucumber
130 g Fresh Tomato
7 g Fresh Parsley
7 g Mint Leaves
30 g Baby Spinach

Allergens

Fish, Wheat

Step 1 : Marinate the Salmon

Start by bringing a pot of water to a boil, seasoned with 1/2 tsp of salt. In the meantime, marinate salmon with cumin, coriander, half of the honey, and harissa paste. Sprinkle with salt and pepper, and a drizzle of olive oil. Ensure the salmon is well coated by rubbing the mixture in.

Nutritional Information

Energy (kJ/kcal)    

590

Protein (g)    

47

Carbohydrates (g)    

28

Fibers (g)    

7

Sugar

15

Fats (g)

29

  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Pan-fry the Salmon

Heat a frying pan over medium-high heat and add a drizzle of olive oil. Place the salmon in the pan, skin-side down, and cook for 8-12 minutes, or until it becomes thoroughly cooked and acquires a flaky texture. remove the salmon and keep it aside.

Step 2 : Cook the Quinoa

Wash and rinse the quinoa. Once the water boiling, add the quinoa and cook uncovered for 4-6 minutes. Then cover the pot, reduce the heat to low, and simmer for 12 more minutes. Transfer it to a baking tray and set it aside.

Step 4 : Prep the Quinoa Tabbouleh

Peel and finely chop the red onion. Cut the cucumber and tomato into small cubes. Finely chop the parsley and mint leaves. Cut the lemon in half and squeeze into a bowl. Place all the ingredients into a mixing bowl. Add half the lemon juice, the cooked quinoa, and the baby spinach. Season with a pinch of black pepper and salt to taste.

Step 6 : Serve and Enjoy!

Divide the tabbouleh into plates, top with the salmon and drizzle with the sauce.

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