Side of salmon with harissa and pomegranate

Name: Side of salmon with harissa and pomegranate | Asda Good Living
Total time: 40 min
Yield: 6
Cuisine: British
Ingredients: 4 tsp Asda Harissa Paste; 4 tsp Runny Honey; 1 Lime, juice and zest (use 2 tsp juice); 800g Asda Boneless Salmon Side; 1kg Asda Extra Special Baby Potatoes, halved; 175g Frozen Peas; 50g Unsalted Butter; 1 tbsp Olive Oil; 1 Large Leek, sliced; 2 Little Gem Lettuce, sliced into quarters with the stalk still connecting the leaves; 3 tbsp Chopped Fresh Mint Leaves; 4 tbsp Asda 50% Less Fat Crème Fraîche; 80g pack Asda Sweet & Crunchy Pomegranate Seeds

Make oven-roasted, honey-glazed salmon the star of the show, bejewelled with pomegranate seeds and fresh mint leaves.

By Asda Good Living,21st March 2023

Cook: 40 Mins

Serves: 6

Price: £3.28 per serving

Nutritional Information

Each 425g serving contains

Energy
2257kj
540kcal

27%

Fat
29.3g

High
42%

Saturates
8.5g

High
43%

Sugars
11.9g

Low
13%

Salt
0.34g

Low
6%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
531kj/127kcal

Ingredients

4 tsp Asda Harissa Paste

4 tsp Runny Honey

1 Lime, juice and zest (use 2 tsp juice)

800g Asda Boneless Salmon Side

1kg Asda Extra Special Baby Potatoes, halved

175g Frozen Peas

50g Unsalted Butter

1 tbsp Olive Oil

1 Large Leek, sliced

2 Little Gem Lettuce, sliced into quarters with the stalk still connecting the leaves

3 tbsp Chopped Fresh Mint Leaves

4 tbsp Asda 50% Less Fat Crème Fraîche

80g pack Asda Sweet & Crunchy Pomegranate Seeds

Method

Preheat the oven to 200ºC/180ºC fan/gas 6. Mix the harissa paste, honey and lime juice to make a glaze. Lay the salmon on a large roasting tray lined with baking paper. Brush with the glaze and roast for 20–22 mins, until just cooked and flaky.

While the salmon is in the oven, cook the potatoes in a pan of boiling water for 15–17 mins until tender.

Put the frozen peas in a bowl and cover with boiling water; set aside. Melt half the butter in a frying pan with the oil. Fry the leeks over a medium heat for 3 mins until softened.

Increase the heat and add the lettuce wedges to the pan, flat side down. Cook for 2–3 mins until starting to brown, then turn. Repeat with the other side. Drain the peas and add to the pan. Reduce the heat and cook everything for a further 1 min.

Drain the potatoes well, return to the pan, season and add the remaining butter and half the mint leaves. Gently mix.

Put the salmon on a serving board. Drizzle with crème fraîche. Scatter over the pomegranate seeds, lime zest and mint.