Zesty Harissa Salmon with Minted Pea Mash
Celebrate Week 27 with this vibrant fusion dish that balances the smoky heat of North African harissa with a refreshing, velvety pea and mint puree. It is a bold, exciting dinner choice that brings a sophisticated pop of color and flavor to your summer table.
Ingredients
- Salmon fillets4 pcs
- Harissa paste2 tbsp
- Honey1 tbsp
- Frozen peas500 g
- Fresh mint leaves0.5 bunch
- Lemon (juice and zest)1 stk
- Unsalted butter25 g
- Couscous250 g
- Olive oil2 tbsp
Instructions
In a small bowl, whisk together the harissa paste, honey, 1 tablespoon of olive oil, and half of the lemon juice. Brush this glaze generously over the salmon fillets and let them sit for 10 minutes.
Cook the couscous according to the package instructions using boiling water or vegetable stock. Once cooked, fluff with a fork and stir in the lemon zest and a drizzle of olive oil.
Boil the peas for 3-4 minutes until tender. Drain and blend them with the fresh mint, butter, and the remaining lemon juice until you reach a slightly chunky, vibrant green consistency. Season with salt and pepper to taste.
Heat a non-stick pan over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the harissa glaze is slightly caramelized and the salmon is cooked through.
Spread a generous spoonful of the minted pea mash on each plate. Top with a salmon fillet and serve the zesty couscous on the side. Garnish with extra mint leaves and a lemon wedge.
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