Author Notes
My husband and I really l like the flavor of harissa. I like to have a jar of it on hand in case I want to add extra flavor to vegetables or add something different to my usual meals and snacks. Depending on your preference for spicy, you can add a little less or more of the harissa when preparing the pasta sauce for this recipe. —HealthyTwistKitchen
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Prep time
20 minutes -
Cook time
35 minutes -
Serves
4
Ingredients
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Kosher salt
1 pound
spaghetti
1/4 cup
lemon juice
1/4 cup
olive oil, plus more for cooking salmon cakes
3 tablespoons
harissa, divided
1/2 cup
grated Parmesan cheese, divided
1/2 cup
thinly sliced green onions, divided
2 (6-7 ounce)
cans boneless and skinless salmon, drained
2
eggs, lightly beaten
1/2 cup
breadcrumbs
1/4 teaspoon
ground black pepper
Directions
- Bring a large pot of salted water to a boil. Add spaghetti and cook per package directions.
- Meanwhile, prepare sauce for pasta by whisking together lemon juice, ¼ cup olive oil, 2 tablespoons harissa and ¼ cup Parmesan cheese in a small bowl.
- Transfer cooked spaghetti to a serving dish and reserve ½ cup of cooking liquid. Add lemon harissa sauce to the pasta and toss to combine. Add reserved pasta cooking liquid as needed if the sauce is too dry. Sprinkle remaining Parmesan cheese and ¼ cup of green onions over spaghetti.
- In a medium bowl, mix together salmon, eggs, breadcrumbs, 1/4 teaspoon kosher salt, pepper, and remaining harissa and green onions. Shape the mixture into 8 patties.
- In a large skillet heat 2-3 tablespoons of olive oil over medium heat. Place salmon cakes in skillet and cook for about 4 minutes per side until golden brown. Remove from skillet and place on a plate lined with paper towel to drain.
- Top spaghetti with salmon cakes. Serve warm.
