Nutritious Spicy Harissa Salmon

Nutrition per serve

Ingredients

• 1pcs carrot
• 1bunch mint
• 2pcs Tasmanian salmon fillets
• 5g harissa seasoning
• 380g chickpeas
• 100g baby spinach leaves
• 30ml extra virgin olive oil
• 15ml red wine vinegar

Method

1. Step 1 — Prep carrot
   Peel the carrot into ribbons with a vegetable peeler.
2. Step 2 — Prep mint
   Coarsely chop half the mint leaves*, discarding the stems.
3. Step 3 — Season and cook salmon
   Pat salmon dry with paper towel, rub with 2 tsp extra virgin olive oil and scatter over 2 tsp harissa seasoning (reduce for less chilli-kick). Heat a small frypan over high heat. Cook salmon, skin-side down, for 3 mins or until skin is crisp and golden. Reduce heat to medium-high, turn and cook, for a further 2-3 mins until just cooked, or until cooked to your liking. Remove from pan.
4. Step 4 — Prep chickpeas
   Meanwhile, drain and rinse the chickpeas.
5. Step 5 — Make dressing
   Put the remaining harissa seasoning, 1½ tbs extra virgin olive oil and 3 tsp red wine vinegar  in a large bowl. Season with salt and pepper and whisk to combine.
6. Step 6 — Get ready to serve
   Remove the skin from the salmon and flake the flesh into large chunks. Add the salmon, carrot, mint, chickpeas and spinach to the dressing and season with salt and pepper. Toss to combine. Divide the salad among plates to serve.

Allergens

Sulphites, Fish