Honey Harissa Glazed Salmon
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Honey Harissa Glazed Salmon

with Garlic Bulgur, Charred Courgette and Yoghurt

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

1 unit(s)


(May contain Celery)

15 grams

Vegetable Stock Paste

(Contains Celery)

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

2 unit(s)

Salmon Fillets

(Contains Fish)

15 grams


50 grams

Harissa Paste

(Contains Sulphites)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

20 grams


½ tsp


220 milliliter(s)

Water for the Bulgur

20 milliliter(s)

Water for the Glaze


Nutritional information

Energy (kJ)3109 kJ
Energy (kcal)743 kcal
Fat38.2 g
of which saturates11.6 g
Carbohydrate71.7 g
of which sugars21.1 g
Protein33 g
Salt2.45 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Medium Saucepan
Garlic Press
Small Bowl



Halve, peel and chop the red onion into small pieces. 

Heat a drizzle of oil and the butter (see pantry for amount) in a medium saucepan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.


Meanwhile, peel and grate the garlic (or use a garlic press).

Trim the courgette and slice into 1cm thick rounds.


Once the onion has softened, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins.

Stir in half the garlic and cook for 1 min more.

Pour in the water for the bulgur (see pantry for amount), stir in the veg stock paste and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the courgette and cook until charred, 3-4 mins each side.

Once charred, lower the heat and add the remaining garlic. Fry for 30 secs. Season with salt and pepper and transfer to a bowl, cover to keep warm and set aside.

Wipe out the pan.


Pop your (now empty) pan back on high heat with a drizzle of oil. Pat the salmon dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place the salmon into the pan, skin-side down.  TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

Cook for 4-5 mins, then lower the heat to medium. Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.


Once the salmon is cooked, add the honey, water for the glaze (see pantry for amount) and half the harissa (add less if you'd prefer things milder) to the pan. Remove from the heat, then turn the salmon to coat.

Once the bulgur is ready, stir through the remaining harissa and share between your bowls.

Top with the salmon and charred courgette, spooning over any remaining glaze from the pan.

Drizzle over the yoghurt to finish.