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.
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.
The secret to a brilliant meal? Use great quality fish.
|Ready for the fridge|
|Salmon on the Grill Pan|
Grilled Salmon with Lemon & Harissa
- 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)
- Place the salmon in a plastic bag, ready to marinate.
- Slice the lemon into thin circles, then cut the circles in half.
- Mix together 1 tbsp of olive oil, harissa, salt and chilli to make a marinade.
- 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.
- Use the remaining 1 tbsp of olive oil to coat a grill plan, then pre-heat the pan until hot.
- 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.
- 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|