One Pot Harissa Salmon with Brussel Sprouts Rice
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutesHere’s an easy, yet supper flavourful dinner that’s perfect for any day of the week.
Ingredients
- Salmon
4 salmon filets (approx 600g)
1 tbsp of harissa paste
2 tbsp of tomato paste
1 tbsp of honey
½ tsp of paprika
3 tbsp of olive oil, divided
- Rice
250g of brussel sprouts, cut in half and finely sliced
1 cup of leek, sliced (1-2 leeks)
2-3 garlic cloves, chopped
½ tsp of ground turmeric
1 ¼ cup of jasmine rice
2 ½ cups of vegetable broth
- Garnishes: crumbled feta and fresh herbs (optional)
Instructions
- Pat dry salmon filets with paper towel and salt to your preference.
- Prepare the marinade by combining in a small bowl harissa paste, tomato paste, honey, paprika and 1 tbsp of olive oil.
- Spread the marinade on to the salmon filets.
- In a big pot or non stick pan over medium heat, add 1 tbsp of olive oil and sear the salmon for 1 minute each side. Set a side on a plate.
- In the same pot, add 1 tbsp of olive oil and sauté the leeks, Brussel sprouts and garlic cloves for 2-3 minutes. Season well.
- Add turmeric, then the rice and cook for a minute. Add the vegetable broth. Bring to a boil, reduce heat to low. Cover and let it simmer for 7-8 minutes.
- Mix well and add more broth if the rice has already soaked all the broth.
- Place the seared salmon filets on top of the rice. Cover and cook for another 3-4 minutes, or until the salmon is completely cooked.
- When ready to serve, garnish with feta and fresh herbs.
