Pineapple Harissa Salmon with Tahini Greens

A healthy recipe bursting with deep flavors of pineapple, tahini and rose harissa spice blend.

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Angie’s  Healthy Recipe Challenge is on and I am pretty late in thinking about combining leafy greens and pineapple. I like spice in my recipes so pineapple is the perfect sweet to cut through those spices. A wild caught salmon is perfect to showcase the flavors with quinoa, arugula and baby spinach and a perfect tahini  dressing.

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I used Elaine’s Rose Harissa Blend ( Thank you Elaine!). Do check it out on her blog and the fantastic ways she has used it in many recipes.

A little bit about the dressing….Tahini can be made at home or you can buy the good quality organic tahini in a bottle. Tahini is sesame paste and has fat in it. No additional fat is needed in the dressing. The apple cider vinegar gives it the tartness, pineapple the sweetness and aminos or tamari gives a bit of salt and flavor.  This can be stored and used in  many dishes that you will make. Top it over falafels, burgers, fritters and anything your heart desires.

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Pineapple Tahini Dressing

So with that said, the pineapple and greens challenge has been well incorporated in this dish 🙂

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Pineapple Harissa Salmon with Tahini Greens

  • Servings: 2
  • Difficulty: easy
  • Print

a harissa spiced salmon baked in the oven served with tahini dressing over greens

Credit: https://foodforthesoul00.com/ 

Ingredients

Salmon:

  • 2-3 pieces of  wild-caught Salmon

Harissa Spice mix marinade:

Dressing:

  • 2 tablespoon tahini
  • 1/2 cup pineapple pieces
  • 2 tablespoon coconut amino or tamari
  • 1 tablespoon apple cider vinegar
  • Pink or Sea Salt – to taste

Salad and Toppings:

  • Arugula and Baby spinach
  • 1 cup cooked quinoa
  • Toasted walnuts
  • Chopped Pineapple
  • Sliced Avocados

Directions

Salmon

  • Use a blender to combine the Harissa marinade ingredients  and marinate the salmon pieces for 30 mins.
  • Preheat the oven to 425F
  • Put the salmon on the baking sheet (skin-side down), then put it in the oven.
  • Bake for 8-10 minute.

Greens

  • Mix quinoa and  greens together with dressing, I have used arugula, spinach  but any fresh salad greens are good here.

Dressing

  • Put the dressing ingredients in a blender and blend until smooth and creamy.

 

Assemble the greens, top with walnuts and dressing. Plate the salmon and top with sliced avocados and pineapple.

 

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25 thoughts on “Pineapple Harissa Salmon with Tahini Greens”

  1. This looks so wonderful Zeba! Both the marinade and the dressing sound so inviting! I love salmon any day and with Pineapple, tahini and rose harissa all together sound like a really exotic treat!

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  4. The first entry that uses fish! I was wondering if anybody would do it and you answered! I LOVE it that you used our friend Elaine’s harissa mix! You’ve captured the spirit of this friendly challenge. Great job! 👏👏

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  8. Oh what a wonderfully refreshing meal we have here Zeba. Those flavors, with the tahini and the harissa, pineapple, wow! Love how it all came together, and the salmon looks soo good too! I’ll have to give Ms. Elaine’s spice mix a try, she’s full of creative, exotic spices, love it! Unfortunately I won’t be participating in Angie’s challenge, but I’m enjoying the pineapple posts I’m coming across 🙂 Great job!

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