Jo Pratt's Harissa and Lemon Salmon with Minted Bulgar Salad

Name: Jo Pratt's Harissa and Lemon Salmon with Minted Bulgar Salad
Yield: 2
Cuisine: Greek
Ingredients: 2 tsp harissa paste; Grated zest and juice of 1&#8260.2 a lemon; 2 tbsp Greek yoghurt; Sea salt and freshly ground black pepper; 2 salmon fillets. skin on; A drop of olive oil; 150g bulgur wheat; 250ml very hot chicken or vegetable stock; 10g mint leaves. finely chopped; 10cm piece of cucumber. finely diced; 4 spring onions. finely chopped; 1 stick of celery. thinly sliced; Seeds from 1&#8260.2 pomegranate (optional); Juice of 1&#8260.2 lemon; 2 tbsp extra virgin olive oil

Over a year ago 5,130 views

Serves: 2

Greek Main Course

Ingredients

2 tsp harissa paste
Grated zest and juice of 1&#8260.2 a lemon
2 tbsp Greek yoghurt
Sea salt and freshly ground black pepper
2 salmon fillets. skin on
A drop of olive oil
150g bulgur wheat
250ml very hot chicken or vegetable stock
10g mint leaves. finely chopped
10cm piece of cucumber. finely diced
4 spring onions. finely chopped
1 stick of celery. thinly sliced
Seeds from 1&#8260.2 pomegranate (optional)
Juice of 1&#8260.2 lemon
2 tbsp extra virgin olive oil

Accompaniment

Method

1
To prepare the salmon, mix together the harissa, yoghurt, lemon zest and juice and seasoning in a shallow bowl. Coat the salmon and marinate in the fridge for up to 1 hour.

While the salmon is in the marinade, you can prepare the salad. Place the bulgur wheat in a bowl and pour over the hot stock. Stir, cover with clingfilm and let the bulgur wheat cool down and absorb the liquid for 15 minutes. Alternatively, you can follow the cooking instructions on the packet. Then stir the remaining salad ingredients into the bulgur wheat and the salad is ready.

To cook the salmon, heat a griddle or frying pan until it is really hot, add a drop of oil and cook the salmon for 5-7 minutes, depending on the thickness of the fish, turning halfway through. It is best to cook the fish skin-side up to start with. Divide the minted bulgur salad between two plates and sit the salmon on the side.