Grilled Salmon with Lemon & Harissa

When you feel like cooking something light and healthy but that isn’t a salad, a fish-dish is pretty much the perfect solution (at least in my eyes). Rich and creamy sauces don’t really make sense in this context, but a light marinade of olive oil, lemon and citrus just sounds heavenly. 

Fresh Salmon Filet with Lemon, Harissa & Himalayan Salt

As it was, the last time I had this craving I had just purchased a gorgeous salmon fillet earlier in the day, and a small packet of harissa I wanted to use up. With a little time to spare before dinner, and some errands to run, I whipped up the marinade, popped it along with the salmon in the fridge, then let it be for a few hours.

Ready for the fridge

The secret to a brilliant meal? Use great quality fish.

Salmon on the Grill Pan

Then it was a simple matter of heating up the grilling pan and cooking the delicate meat until it was flaky and perfect. Too easy.

---

Grilled Salmon with Lemon & Harissa
Serves 2

Ingredients:

• 1 salmon fillet with the skin on (my fillet was slightly larger and around 400g but feel free to use a more sensibly sized portion)
• 1 lemon
• 2 tbsp olive oil
• 1 tbsp harissa spice mix
• 1 tsp salt (or to taste)
• 1 tsp chilli flakes (optional)

Method:

1. Place the salmon in a plastic bag, ready to marinate.
2. Slice the lemon into thin circles, then cut the circles in half.
3. Mix together 1 tbsp of olive oil, harissa, salt and chilli to make a marinade.
4. Add the lemon and the marinade to the salmon in the bag, then leave the bag in the fridge for an hour to allow the flavours to develop and combine.
5. Use the remaining 1 tbsp of olive oil to coat a grill plan, then pre-heat the pan until hot.
6. Remove the salmon from the bag, reserving the lemons and marinade in the bag, and place it skin-side down onto grill. Pour the lemons and marinade over the salmon, then allow the salmon to cook 3-5 minutes until the cooked 3/4 of the way through, and the fillet comes off the grill easily when lifted with a spatula.
7. Flip the fillet over, being sure to move the lemons to the side, and cook for another 2-3 minutes until cooked through. 

Grilled Salmon with Lemon & Harissa

---