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Harissa Salmon with Crispy Garlic Ciabatta

Harissa Salmon with Crispy Garlic Ciabatta

on cannellini bean salad

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A recipe conveniently customised just to your liking.

Tags:

Super Quick

•Spicy

•Protein Rich

Allergens:

Fish

•Milk

•Mustard

•Wheat

The quantities provided above are averages only.

Total10 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

(Contains: Fish)

75 grams

Yoghurt

(Contains: Milk)

1 unit(s)

Cucumber

½ sachet(s)

Mustard

(Contains: Mustard)

2 unit(s)

Garlic

1 sachet(s)

Harissa Paste

1 unit(s)

Lemon

40 grams

Salad Leaves

1 pack(s)

Cannellini Beans

2 unit(s)

Ciabatta

(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

Nutrition Values

Energy (kJ)2852 kJ

Energy (kcal)682 kcal

Fat27.3 g

of which saturates4.8 g

Carbohydrate58.4 g

of which sugars8.4 g

Dietary Fiber17.3 g

Protein39 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

Fry the Fish

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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