Harissa-Honey Salmon Turmeric Rice Recipe

Fusion cuisine · 374 calories

Harissa-Honey Salmon Turmeric Rice recipe

About this recipe

Harissa-Honey Salmon & Turmeric Rice is a vibrant fusion dish combining the smoky heat of North African harissa with the sweetness of honey, perfectly paired with fragrant golden turmeric rice. This quick yet satisfying recipe is ideal for a busy professional seeking a flavorful, comforting dinner without spending hours in the kitchen.

Ingredients

  • - Mowi Scottish Salmon Fillets
  • 70G Harissa Paste, 70G
  • 1 Jar Rowse Clear Honey
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 250 Ml PLJ Lemon Juice Original Sharp 500ml
  • - Tata Salt
  • 1 Kg Laila Basmati Rice
  • - Lurpak Unsalted Butter
  • - Ktc Minced Garlic Paste
  • 400 g Trs Turmeric Powder 400G
  • 100 G Trs Ground Cumin Jeera Powder
  • - Natco Ground Cinnamon 100g
  • - Oxo Chicken Stock Cubes
  • - Schwartz Flat Leaf Parsley
  • 1 Piece Lemon Grass Bwfo

Instructions

  1. 1. Preheat your oven to 200°C (fan 180°C) or gas mark 6 and line a baking tray with parchment paper.
  2. 2. In a small bowl, whisk together harissa paste, honey, olive oil, lemon juice, and a pinch of salt. Set this glaze aside.
  3. 3. Place the salmon fillets on the prepared baking tray, skin-side down. Brush generously with the harissa-honey glaze, ensuring an even coating. Reserve any leftover glaze for later.
  4. 4. Bake the salmon in the preheated oven for 15 minutes, or until the fish flakes easily with a fork and is cooked through. For a caramelized finish, switch to the grill (broiler) setting for the final 2 minutes.
  5. 5. While the salmon is baking, rinse the basmati rice under cold water until the water runs clear, then drain.
  6. 6. In a medium saucepan, heat the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant, then stir in the turmeric, cumin, and cinnamon.
  7. 7. Add the rinsed rice to the saucepan and toast it for 1-2 minutes, stirring to coat the grains in the spices.
  8. 8. Pour in the chicken or vegetable stock, season with salt, and bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 12-15 minutes, or until the rice is tender and the liquid is absorbed.
  9. 9. Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in the chopped parsley.
  10. 10. Serve the harissa-honey salmon on a bed of turmeric rice, garnished with fresh parsley and a wedge of lemon for squeezing. Enjoy immediately!