Harissa Salmon with creamy red pesto sauce

If you are trying to reduce dairy but miss the creamy dishes, this a great alternative!  To make the dish vegan, simply omit the fish and add more beans, or if struggle to eat fish, you can serve with Harissa chicken.  

Serves 2

Ingredients:

• Salmon fillets (120g each)

• 1 tsp Harissa seasoning 

• 1/2 red pepper, seeds/core removed, sliced

• 1 garlic clove, grated

• 1/2 cup organic Soy milk 

• ¼ cup raw cashews

• 3 tbsp red pesto sauce (I used sundried tomato)

• 1 large tomato cut into 8 

• Handful of spinach

• 3 tbsp black dahl beans (I used Merchant Gourmet packs)

• Sea salt and half a lime, juice of, to season 

Instructions:

1. Start by washing the salmon fillets, patting dry and rubbing a little EVOO into the skin.  Using your fingers coat each fillet with the Harissa spices and a little sea salt.  

2. Set a frying pan over a medium heat and heat 1 tbsp EVOO in the pan until hot.  Turn the heat off and place the Salmon face down on the pan to sear the spices.  After a minute or so, flip the salmon onto the skin side and allow it to cook in the pan for a further 5 minutes or so.  You can either allow the salmon to cook in the pan whilst you prepare the sauce, or you can wrap in parchment with a slice of lemon and allow to cook in a preheated oven at 180 dc for 8-10 minutes or until cooked.  

3. To make the sauce, heat a little EVOO in a pan over a low heat and gentle fry the grated garlic.  Add the red pepper and tomato chunks and allow to fry for a few minutes until soft. 

4. In the meantime, add the milk and cashews to a blender and process until smooth.  Add the blended cashews to the pan with the red pesto and a little sea salt. Allow to simmer in the pan for 10 minutes.  Add the spinach and beans and allow to cook for a few minutes.  

5. Serve the Harissa salmon with the creamy sauce, finishing with a drizzle of lime juice.

6. Serve with brown rice, quinoa, or new potatoes.