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Crispy Harissa Salmon with Quinoa Salad

Serves 2 Cook Time 25 Prep Time 5


Quinoa Salad

Place the quinoa and water in a small saucepan and bring to the boil. Reduce heat to low, cover and cook for 10 – 12 minutes or until the liquid is absorbed. Use a fork to fluff quinoa. Allow to cool. Combine lemon juice and oil to create a dressing. Toss quinoa, herbs, pistachios and dressing.


Prepare combine harissa, lemon rind, olive oil, salt and pepper to form a paste. Spread over salmon to coat.

Preheat frying pan or bbq to a medium heat. Cook salmon skin side down for 5 minutes or until skin is golden and crisp. Turn salmon and cook for a further 5 – 6 minutes on all sides or until cooked through.


Serve salmon on a bed of quinoa salad, with yoghurt and harissa and lemon wedges.


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300g ( 2 portions ) Tassal Tassie Salmon, skin on

1/2 cup quinoa, rinsed

1 cup water

Juice of 1/2 lemon

2 tablespoons olive oil

1/2 cup parsley leaves

1/2 cup mint leaves

1/4 cup diced pistachios

1 teaspoon harissa paste*

1 teaspoon lemon rind

1 tablespoon olive oil

Salt and pepper

Yoghurt and extra harissa, to serve

Lemon wedges, to serve


Harissa paste is a Middle Eastern paste made from chilis, garlic and vinegar, available in a tube in the spice section of the supermarket. An easy and fabulous flavour boost for salmon.


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