Name: Harissa salmon pilaf
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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)

Pomegranate seeds, pistachios, and raisins makes a gorgeous and delectable salmon and rice meal that’s sure to surprised everyone!

Harissa salmon pilaf

Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

585

kcal

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)

Directions

The onion slices are added to the hot oil in a big frying pan or shallow casserole dish. For 10 to 12 minutes, or until the onion turns golden and sticky, fry over medium heat. Add the harissa paste, coriander, and turmeric and stir. Fry for one minute.
Cook the rice according to the directions on the package, and set aside for latter.
After stirring everything together, add the rice to the pan and cook for 5 minutes.
Rice should be thoroughly mixed with large salmon flakes; eliminate any skin. Pistachios, pomegranate seeds, raisins, and chopped parsley should then be sprinkled on top to complete the dish.
If desired, serve with lemon wedges for squeezing over.