4 x 150g pieces skinless, boneless salmon fillets
Olive oil cooking spray
2 long red chillies, halved lengthways, deseeded, roughly chopped
1 clove garlic, peeled
½ tsp ground coriander
½ tsp ground cumin
2 tsp olive oil
Freshly squeezed juice of ½ lemon
Carrot and orange salad
3 medium carrots, peeled, coarsely grated
400g can chickpeas, rinsed, drained
Zest and freshly squeezed juice of 1 small orange
2 cloves garlic, crushed
Freshly ground black pepper, to season
1 tsp extra virgin olive oil
½ cup mint leaves
½ cup coriander leaves
To make harissa, put chilli, garlic, coriander, cumin, olive oil and lemon juice in a small food processor, or use a hand-held blender with a bowl attachment. Process until mixture becomes a fine paste.
Put half the harissa in a shallow dish. Add salmon and rub harissa all over fish. Cover and set aside for 30 minutes to allow flavours to develop.
Meanwhile, to make carrot and orange salad, put carrot, chickpeas, orange zest and juice, garlic, pepper and oil in a large bowl. Toss to combine. Set aside for 30 minutes to allow flavours to develop (you can do this for up to 4 hours before serving). Add mint and coriander just before serving. Toss to combine.
Preheat a flat chargrill plate or a large non-stick frying pan on medium. Spray both sides of salmon with cooking spray. Add salmon to chargrill and cook for 2 minutes on each side or until fish is cooked to your liking.
Divide salad between serving plates. Top with salmon and serve.
Nutrition Info PER SERVE 1743kJ, protein 41g, total fat 21g (sat. fat 5g), carbs 13g, fibre 5.8g, sodium 238mg. Carb exchanges 1. GI estimate low.
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