Harissa Salmon with Herby Tabbouleh

Harissa Salmon with Herby Tabbouleh served on a white plate with a lemon wedge on the side
  • 4 servings
  • 35 Minutes to prepare
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  • For the salmon
  • 100g bulgar wheat
  • 4 skin on salmon fillets
  • 1tbsp olive oil
  • 4tbsp rose Harissa paste
  • 1 preserved lemon, finely chopped
  • For the tabbouleh
  • 1 bunch flat leaf parsley, finely chopped
  • 1 bunch mint, finely chopped
  • 300g cherry tomatoes
  • 1/2 cucumber, chopped
  • 1 small red onion, finely chopped
  • 1 large lemon, juice only
  • 3tbsp olive oil


1 Place the bulgur wheat in a bowl and pour over boiling water to cover above the level of the bulgur wheat. Cover the bowl with cling film and leave to soak for 15 minutes whilst you prepare everything else.

2 Preheat the grill to high and place and sheet of foil in the bottom of a grill pan. Drizzle over the olive oil and lay the salmon fillets skin side up on the foil. Cook under the hot grill for 5 – 8 minutes then turn over and spread the harissa paste all over the top of the salmon and sprinkle over the chopped preserved lemon. Grill for a further 8 minutes until cooked through and the topping is crusty and golden.

3 Remove the cling film from the bulgur wheat and fluff up the grains with a fork (all the liquid will have been absorbed). Stir through the herbs, tomatoes, cucumber and red onion, mixing well. Pour over the lemon juice and olive oil and season with a little salt and ground black pepper. Stir to mix then serve with the salmon.