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Salmon with Harissa Fennel and Herbs

6 servings


Gluten Free Featuring BC Products

Nutritional Facts Per Serving

41.2 g
24 g
8.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 521
  • Fat 31.1 g 5.4 %
    • Saturated   5.4 g
    • + Trans 0.2 g 6 %
  • Cholesterol 87 mg
  • Sodium   605 mg 25 %
  • Carbohydrate 24 g 8 %
    • Fibre   8.4 g 34 %
    • Sugars   4.1 g
  • Protein 41.2 g
    • Vitamin A 67 %
    • Vitamin C 52 %
    • Calcium 11 %
    • Iron 39 %


  1. Trim the tail and fins off the fish, rinse it with cold water, and then pat dry.
  2. With a sharp knife, make shallow, diagonal cuts into the skin at 1” intervals on both sides of the fish. (This will allow the harissa to penetrate and flavour the flesh.)
  3. Preheat barbecue to medium-high (about 425 to 450˚F in the chamber). Slightly overlap two, two-foot long sheets of aluminum foil. Set a third two-foot long sheet of foil on top and in the centre of the first two sheets.
  4. Arrange the lemon slices in a row down the centre of the third sheet of foil. Set the fish on top of the lemon. Brush 1/4 cup of the harissa into the cavity of the fish. Stuff the fish with sliced fennel and onion and six mint and cilantro sprigs.  Brush the top of the fish with remaining 1/2 cup of harissa.
  5. Fold the foil over the fish and crimp at the top to seal. Place the foil package on one side of the barbecue. Turn the heat off directly underneath the fish; leave the other side set to medium-high. Close the lid and cook the fish 30 to 35 minutes, or until cooked through and the internal temperature of the fish at its thickest point reaches 145˚F on an instant-read thermometer.
  6. Carefully transfer the salmon to a platter. Spoon any juices in the foil over the salmon. Garnish salmon with a few mint and cilantro sprigs and serve.

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