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 a 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
30 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
(6-7ounce) 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 ¼ cup of Parmesan cheese and ¼ cup of green onions over spaghetti.
- In a medium bowl, mix together salmon, eggs, breadcrumbs, ¼ teaspoon kosher salt, pepper, and remaining green onions and harissa. Shape the mixture into 8 patties.
- In a large skillet heat 2 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.
