Harissa salmon pilaf served on a plate

Harissa salmon pilaf

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(9 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4

Rustle up this spiced salmon and rice dish, flecked with pomegranate seeds, pistachios and raisins, in just 25 minutes. It's vibrant and full of flavour

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal585
  • fat31g
  • saturates5g
  • carbs46g
  • sugars16g
  • fibre7g
  • protein28g
  • salt0.5g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp ground coriander
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tbsp harissa paste
  • 2 x 250g pouches cooked wholegrain rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 2 poached salmon fillets (about 200g)



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 40g pistachios, finely chopped
  • 70g pomegranate seeds
  • 50g raisins
  • 1 small bunch parsley, leaves shredded



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • lemon wedges, to serve (optional)



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Heat the oil in a large frying pan or shallow casserole pot and add the sliced onion. Fry over a medium heat for 10-12 mins or until the onion becomes golden and sticky. Stir in the coriander, turmeric and harissa paste and fry for 1 min.

  2. Cook the rice in the microwave following pack instructions. Add the rice to the pan and stir everything together, cooking for 5 mins. Stir large flakes of the salmon through the rice (discard any skin) and finish topped with the pistachios, pomegranate seeds, raisins and shredded parsley. Serve with lemon wedges to squeeze over, if you like.

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Comments, questions and tips

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Frantic Flapjack
29th Apr, 2019
Enjoyed this one. As per the comment below, I cut raw salmon into chunks, fried it and served it on top of the rice.
6th Apr, 2019
We really enjoyed this dish although it's not enough for 4. I just cooked the salmon from raw in cubes in the frying pan with the lid on at the end for about 5 minutes. I have a mind to do it as a vegetarian dish with hard-boiled eggs and artichokes instead of salmon. Recommended.
Beth Price's picture
Beth Price
3rd Apr, 2019
Wasn’t very tasty, harissa made it hot but by poaching the salmon everything was a bit bland. Perhaps would oven cook the samon to give that more flavour.
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