Harissa Salmon with Crispy Garlic Ciabatta
on cannellini bean salad
A recipe conveniently customised just to your liking.
Tags:
Spicy
•Protein Rich
•Super Quick
Allergens:
Cereals containing gluten
•Wheat
•Fish
•Milk
•Mustard
The quantities provided above are averages only.
Total10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Harissa Paste
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya, Cereals containing gluten, Egg)
200 grams
Salmon
(Contains: Fish)
75 grams
Yoghurt
(Contains: Milk)
1 pack(s)
Cannellini Beans
40 grams
Salad Leaves
2 unit(s)
Garlic
1 unit(s)
Lemon
1 unit(s)
Cucumber
½ sachet(s)
Mustard
(Contains: Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kJ)2850 kJ
Energy (kcal)681 kcal
Fat27.3 g
of which saturates4.8 g
Carbohydrate58.4 g
of which sugars8.4 g
Dietary Fiber17.3 g
Protein38.9 g
Cholesterol80 mg
Salt4.6 g
Potassium171.6 mg
Calcium29.7 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Grater
Cooking steps
1
- Place a pan over medium-high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper and season with salt and pepper.
- Once the pan is hot, lay the fillets into the pan, coat with half the harissa paste and cook for 4-5 mins.
- Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
2
- Peel and grate the garlic (or use a garlic press).
- Place another pan over medium-high heat with a drizzle of oil and a knob of butter.
- Fry the garlic for 30 secs.
- Halve the ciabatta lengthways and press the cut side into the garlic oil. Fry for 3-4 mins on each side.
3
- Meanwhile, drain and rinse the cannellini beans in a sieve.
- Zest and quarter the lemon.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Mix the remaining harissa paste with the yoghurt, lemon zest, half a mustard sachet (per 2P) and a squeeze of lemon juice.
- Toss the beans, cucumber and salad leaves with half the yoghurt dressing and a good drizzle of oil. Season to taste with salt and pepper.
4
- Arrange the dressed salad in bowls.
- Top with the fish and then drizzle over the remaining dressing.
- Serve the garlic ciabatta and remaining lemon wedges alongside.
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