Harissa Roasted Salmon

Posted By Stephen


We’ve had a lot of fish this week; clearly we need to be more imaginative when trying to think of healthy things to cook. We roasted some harissa-covered salmon and served it with roasted cherry tomatoes and a salad of spinach, feta, pine nuts and new potatoes. Generally, things worked well together but the salmon didn’t have a lot of flavour (maybe that’s why it was half price) and the potatoes were a bit out of place (would have been better with couscous instead of potatoes but we had some potatoes and didn’t want them to go to waste).

Aug 22nd, 2007

5 Comments to 'Harissa Roasted Salmon'

Subscribe to comments with RSS or TrackBack to 'Harissa Roasted Salmon'.

  1. Annemarie said,

    I do love harissa on things, but have somehow never thought of putting it on fish. Thanks for the idea!

  2. Kerri said,

    Hi Annemarie,

    Thanks for the comment 🙂

    It works well on fish but perhaps use a slightly lighter hand than I did, it can be a bit oily.

    Have you tried putting it on tomatoes and then roasting them in the oven? That’s one of my favourite ways of using it.


  3. Richard said,

    Do you make your own harissa? I use the recipe from the Moro cookbook – and I always end-up with a big pot of it in the fridge, so everything I cook for a week gets a spoon of harissa in it…

  4. Kerri said,

    We’ve never made our own but it’s on the list of things to make in our new Magimix.

    How long does it keep in the fridge for Richard?

  5. Richard said,

    It keeps for quite a while – a week maybe two – if it’s covered by a thin film of oil.

:: Trackbacks/Pingbacks ::

No Trackbacks/Pingbacks

Leave a Reply

You must be logged in to post a comment.