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Recipe: Harissa Salmon with Cauliflower Tabbouleh

Recipe: Harissa Salmon with Cauliflower Tabbouleh


Recipe: Harissa Salmon with Cauliflower Tabbouleh 




Prep time: 10min

Cook time: 25min

Serves: 4 

Difficulty: Easy

  • 520g Salmon, raw, 4 x 130g skinless fillets
  • 2 tablespoons Bart Harissa Paste
  • 30ml Lemon Juice, Fresh
  • 200gCauliflower, Raw
  • 4 spray(s) Calorie controlled cooking spray
  • 6 tablespoons Parsley, fresh, roughly chopped
  • 4 tablespoons Mint, Fresh, roughly chopped
  • 1tablespoons Vinegar, All Types, red wine vinegar
  • 1tablespoons Olive Oil
  • 150gTomato, vine ripened tomatoes, chopped
  • 5 medium Spring Onions, trimmed and finely sliced
  • 3 medium Courgette, thinly sliced lengthways
  • 1 slice(s) Lemon(s), wedges, to serve


Step 1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Put each salmon fillet onto a large square of foil, spread over the harissa paste, and drizzle with half the lemon juice. Fold the foil into loose parcels and bake for 18-20 minutes, until cooked through.

Step 2

Meanwhile, grate the cauliflower (or blitz it in a food processor) until it has a couscous-like texture. Mist a nonstick frying pan with cooking spray, add the cauliflower and cook over a medium heat for 4-5 minutes.

Step 3

Combine the cauliflower with the herbs, vinegar, oil, remaining lemon juice, tomatoes and most of the spring onions. Season.

Step 4

Mist a griddle pan with cooking spray and cook the courgette over a high heat for about 30 seconds on each side.

Step 5

Serve the salmon, ‘tabbouleh’ and courgette, garnished with the reserved spring onions, with lemon wedges on the side.