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Prep Time: 5 Mins
Cooking Time: 15 to 20 Mins
Serves 2
Harissa Baked Salmon
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2 Boneless Salmon Fillets
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2 Carrots
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2 Courgettes
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Harissa Paste
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Fresh Parsley
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Salt & Ground Pepper
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Frying Pan or Large Chef's Pan
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Oven or Counter Top Oven
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Microwave Oven
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Small Oven Proof Dish
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Spiralised Carrots & Courgettes
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Microwavable Rice (your Preferred Choice)
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Crispy Fried Onions
"There are 3 simple cheats to this dish, and all are readily available in most supermarkets. The growth and range of store cupboard microwavable rice over the past few years has been impressive. It’s down to you to choose your favourite for this dish. The main benefits are of course consistent quality and the time it takes to prepare (2 mins). The image of this dish above shows a timbale of Moroccan rice. To achieve this effect I add 1 finely chopped dried apricot and mix ¼ teaspoon of cornflour with a little cold water, then stir these into a pouch of Mexican style rice before heating in the microwave. Gone are the days of overcooked rice in a pan of boiling water! Next is a fantastic method of cooking healthy veg which the whole family can enjoy, taking just seconds to prepare spaghetti style courgettes & carrots. If you don’t have a spiraliser or a kitchen mandoline to prepare these, many larger supermarkets carry the pre-prepared version in their fresh produce section. Finally, for a bit of added texture, a few crispy onions from the store cupboard are a great addition to finish off this dish." - MR HANS
EXTRAS: Olive Oil, Flour, Water & Cornflour
METHOD:
Once you have prepared this dish a few times you may never need to refer to this recipe again, as the ingredients and method are simple to remember. You can use any skin-on or skinless salmon steaks or fillets. I find the ideal portion size is around 6oz (170g). Leaving the skin on the salmon does give extra flavour but remember the skin will not be crispy when served.
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Preheat your oven to 200°C or 180°C Fan
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Remove the skin from the salmon (optional) and place in a shallow ovenproof dish
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Liberally spread Harissa paste on top of each piece of salmon
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Place in the pre-heated oven for around 15 minutes
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Remove the salmon from the oven and sprinkle a few crispy onions on top of the salmon
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Leave the salmon to rest for 2 minutes while you prepare the rice and spaghetti veg
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If you are preparing whole vegetables, use a Spiraliser or kitchen Mandoline and place to one side
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Prepare the rice in your microwave oven as per the packet instructions, or make your own rice dish
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For the spiralised vegetables, add a knob of butter or 1 Tsp of olive oil in heated frying pan or large chef’s pan
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Add the carrots & courgettes, season with salt & pepper and stir and toss in the pan for 30 seconds
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Add 2 Tbsp of water, cover and leave to steam for a maximum of 1 minute
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Remove from the heat then plate up with the salmon, and serve
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Conventional Oven 200c 180c Fan
Enjoy with a glass of chilled white wine
