Harissa salmon with orzo courgette salad

Harissa salmon with orzo courgette salad

Orzo pasta salads rule, and this one can be served hot or cold, making it a great dish to take on a picnic or round to someone’s house. The key to this delicious orzo salad is the quick pickled courgettes. After being lightly fried, they soften and easily absorb their acidic marinade, giving them a pleasing tang.

Harissa salmon with orzo courgette salad

Find more interesting ideas with salmon fillets here.

  • Serves icon Serves 2
  • Time icon Hands-on time 30 minutes

Orzo pasta salads rule, and this one can be served hot or cold, making it a great dish to take on a picnic or round to someone’s house. The key to this delicious orzo salad is the quick pickled courgettes. After being lightly fried, they soften and easily absorb their acidic marinade, giving them a pleasing tang.

Find more interesting ideas with salmon fillets here.

Nutrition: per serving

Calories
569kcals
Fat
35g (6.7g saturated)
Protein
42g
Carbohydrates
19g (2.5g sugars)
Fibre
4.6g
Salt
1.1g

Ingredients

  • 2 salmon fillets
  • 2 tsp harissa
  • 100g orzo
  • 1 courgette
  • Extra-virgin olive oil, to fry and drizzle
  • 1 tbsp white wine vinegar
  • Finely grated zest 1 lemon, plus half its juice
  • ¼ bunch dill, finely chopped
  • ¼ bunch mint, finely chopped
  • 30g pitted black olives, sliced
  • 40g feta
  • 1 tbsp toasted flaked almonds
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 180°C fan/gas 6 and bring a large pan of salted water to the boil. Put the salmon fillets in a small baking dish and spread the harissa over them. Put the salmon in the oven and the orzo in the water and cook both for 10 minutes.
  2. Meanwhile, put a large frying pan over a high heat and finely slice the courgette into thin discs. Add a dash of oil to the pan followed by the courgettes and, in batches, cook for a few minutes on each side until golden and lightly charred. Once all the courgettes are cooked, put them in a bowl with the vinegar, lemon zest and half the juice and herbs. Season with salt and give them a good mix, then set aside for at least 10 minutes.
  3. Once the orzo is cooked, drain it and run it under cold water to prevent it sticking together. Toss the orzo with the courgettes, then add the olives and crumble in the feta. Transfer to a serving platter, top with the salmon and sprinkle with the toasted almonds and a final drizzle of oil.

Nutrition

Calories
569kcals
Fat
35g (6.7g saturated)
Protein
42g
Carbohydrates
19g (2.5g sugars)
Fibre
4.6g
Salt
1.1g

delicious. tips

  1. Make this dish veggie by omitting the salmon and doubling up on the courgettes. This recipe is easily scaled up to serve 4 or 6.

  2. You can marinate the courgettes in advance. In fact, the longer you leave them to marinate the better. If you can leave them overnight, go for it.

Buy ingredients online

Recipe By

Pollyanna Coupland

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

  1. Right up front, I want to say my husband and I loved this and will have it again. I do have a few thoughts though.

    Para 2 is a little confusing. It appears to tell you to use half the lemon juice and herbs when marinating the courgettes, but there’s nothing later to tell you to use the rest.

    I like orzo when it’s absorbed a lot of liquid (a lot of orzo dishes are even better next day) and don’t like underdone fish (or meat) so I cooked the fish for 20 minutes and the orzo for 15. It would be nice if there was a way for the orzo to be room temp, rather than cold from tap water; I think next time I might put it straight in with the courgettes to cool.
    I did put the courgettes on to marinate early (in the morning of the day we ate) and that seemed well worth it, as they soaked up all the liquid (which included all the lemon juice; see my comment about para 2). We’re not fans of nuts, so I skipped those.

    Anyway, as I say, we did love it and will make it again.

    1. Hi Alison. Thank you for your feedback! We are glad you liked the dish. Sorry about the second step being confusing – the other half of the lemon juice doesn’t get used in this recipe, so you can save it for a future dish or see our article on how to use up citrus here. You can enjoy the dish hot or cold, so it sounds like a good idea to put the pasta straight in with the courgettes if you prefer to have it room temperature. Thanks again!

  2. Easy to make and delicious hot or cold. I made extra in the hope of left overs for lunch the next day. I need to make more next time!

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Easy dinner party mains

Air fryer salmon fillets

Salmon takes just six minutes in the air fryer, so...

Save recipe icon Save recipe icon Save recipe

Easy dinner party mains

Orzo carbonara

It certainly won’t please any Italians, but making carbonara with...

Save recipe icon Save recipe icon Save recipe

Midweek meal recipes

‘Coq au vin’ orzo

Coq au vin – a rich red wine stew of...

Save recipe icon Save recipe icon Save recipe

Easy orzo recipes

Chicken and chicory orzo

Caramelising bitter chicory draws out some sweetness, especially when paired...

Save recipe icon Save recipe icon Save recipe

Gnocchi recipes

Baked salmon gnocchi

Everyone loves a one-pan dish and you can’t go wrong...

Save recipe icon Save recipe icon Save recipe

Salmon fillet recipes

Beetroot-marinated salmon with dill pickled rice salad

Looking for a Mother’s Day lunch recipe, or something special...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.