How To Make Harissa Salmon Pilaf
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Serves:
Ingredients
- 4 salmon fillets
- 2 tablespoons harissa paste
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 cup basmati rice
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
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Preheat the oven to 400°F (200°C).
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In a small bowl, mix together the harissa paste and olive oil. Rub the salmon fillets with the harissa mixture and season with salt and pepper.
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Heat a large oven-proof skillet over medium-high heat. Add the salmon fillets, skin side down, and cook for 3-4 minutes, until the skin is crispy. Flip the fillets and transfer the skillet to the preheated oven. Bake for another 8-10 minutes, or until the salmon is cooked through.
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While the salmon is cooking, heat another skillet over medium heat. Add the diced onion, minced garlic, and diced red bell pepper. Cook for 5-6 minutes, until the vegetables are softened.
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Add the basmati rice to the skillet with the vegetables and stir to coat the rice in the oil. Cook for 1-2 minutes.
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Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low, cover the skillet with a lid, and simmer for 15-20 minutes, until the rice is cooked and the liquid is absorbed.
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Fluff the cooked rice with a fork and season with salt and pepper to taste.
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To serve, place a scoop of the pilaf on a plate and top with a salmon fillet. Garnish with fresh cilantro.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 60mg
- Sodium : 800mg
- Total Carbohydrates : 49g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 24g
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