The BBC Good Food logo
Harissa salmon pilaf served on a plate

Harissa salmon pilaf

By
A star rating of 4.7 out of 5.15 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal585
fat31g
saturates5g
carbs46g
sugars16g
fibre7g
protein28g
salt0.5g
Advertisement

Ingredients

  • 2 tbsp olive oil
  • 1 large onion , finely sliced
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 tbsp harissa paste
  • 2 x 250g pouches cooked wholegrain rice
  • 2 poached salmon fillets (about 200g)
  • 40g pistachios , finely chopped
  • 70g pomegranate seeds
  • 50g raisins
  • 1 small bunch parsley , leaves shredded
  • lemon wedges, to serve (optional)

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.15 ratings
Advertisement
Advertisement
Advertisement

Sponsored content