Harissa Salmon
with apple salad and roasted sweet potatoesCalories
:
596 kcalProtein
:
26.7g proteinTotal
:
35 minutesDifficulty
:
MediumProtein Rich
Spicy
Calorie Smart
Allergens:
- Milk
- Sulphites
- Fish
Harissa is a smoky and piquant chilli paste from North Africa that adds a pleasant kick to this succulent chicken dish. The accompanying tender roast veg and golden wedges make this into a filling and flavoursome meal.
Ingredients
Serving amount
1 sachet(s)
Harissa Paste
75 grams
Yoghurt
(Contains: Milk)
40 grams
Salad Leaves
1 unit(s)
Apple
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 sachet(s)
Honey
2 unit(s)
Sweet Potato
200 grams
Salmon Fillet
(Contains: Fish)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2492 kJ
Energy (kcal)596 kcal
Fat24.9 g
of which saturates4.8 g
Carbohydrate70.7 g
of which sugars28.2 g
Dietary Fiber1.3 g
Protein26.7 g
Cholesterol80 mg
Salt0.9 g
Potassium925.4 mg
Calcium119.5 mg
Iron2.1 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 your delivered box.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potatoes into 2cm thick wedges (no need to peel).
- Pop the wedges onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20 - 30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- In a large bowl, mix the red wine vinegar, 1 tbsp oil (per 2P), ½ tsp sugar (per 2P) and salt and pepper to make the dressing.
- Quarter, core and thinly slice the apple (peeling optional). Toss with the dressing.
- Just before serving, toss the salad leaves into the apple and dressing. Season to taste with salt and pepper.
3
- Meanwhile, pat the fish dry with kitchen paper and season with salt and pepper.
4
- Place a pan over high heat with a drizzle of oil.
- Once hot, add the salmon, skin-side down. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- Mix half the harissa paste and a splash of water. Pour over the fish and turn to coat well and warm through for 1-2 mins.
- Once cooked, transfer to a plate and allow to rest for 1-2 mins.
5
- Meanwhile, mix the yoghurt with the remaining harissa in a small bowl.
- Season to taste with salt and pepper.
6
- When everything is ready, plate up the fish with the wedges and tossed apple salad alongside.
- Drizzle the honey over the fish.
- Serve a dollop of the harissa yoghurt by the side.
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