Harissa salmon pilaf

Rustle up this spiced salmon and rice dish, flecked with pomegranate seeds, pistachios and raisins, in just 25 minutes. It's vibrant and full of flavour

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 585
  • fat 31g
  • saturates 5g
  • carbs 46g
  • sugars 16g
  • fibre 7g
  • protein 28g
  • salt 0.5g


  • 2 tbsp olive oil
  • 1 large onion, finely sliced
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 tbsp harissa paste
  • 2 x 250g pouches cooked wholegrain rice
  • 2 poached salmon fillets (about 200g)
  • 40g pistachios, finely chopped
  • 70g pomegranate seeds
  • 50g raisins
  • 1 small bunch parsley, leaves shredded
  • lemon wedges, to serve (optional)


  1. Heat the oil in a large frying pan or shallow casserole pot and add the sliced onion. Fry over a medium heat for 10-12 mins or until the onion becomes golden and sticky. Stir in the coriander, turmeric and harissa paste and fry for 1 min.

  2. Cook the rice in the microwave following pack instructions. Add the rice to the pan and stir everything together, cooking for 5 mins. Stir large flakes of the salmon through the rice (discard any skin) and finish topped with the pistachios, pomegranate seeds, raisins and shredded parsley. Serve with lemon wedges to squeeze over, if you like.

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