Written for one request, published for everyone
Harissa Salmon Wraps with Yoghurt Slaw
Spiced air fried salmon folded into warm tortillas with a lemony yoghurt cabbage slaw.
- Total
- 15 min
- Hands on
- 11 min
- Serves
- 2
- Method
- airfryer
- Cuisine
- North African-inspired
Per serving · estimated
- Energy
- 640 kcal
- Protein
- 37 g
- Fat
- 26 g
- Carbs
- 62 g
Method
Step 1 of 8
Preheat the air fryer to 200°C.
Step 2 of 8
Coat the salmon with the harissa and olive oil.
salmon fillets, skinless
harissa paste
olive oil
Step 3 of 8
Air fry the salmon at 200°C for 8 minutes.
- salmon fillets, skinless
Step 4 of 8
Shred the red cabbage finely.
red cabbage
Step 5 of 8
Mix the yoghurt with the juice of half the lemon, chopped mint and a pinch of salt, then toss with the cabbage.
Greek yoghurt
lemon
mint leaves
salt- red cabbage
Step 6 of 8
Warm the tortillas one at a time in a dry pan on the hob, about 20 seconds a side.
small flour tortillas
Step 7 of 8
Check the salmon has reached 63 °C at its thickest point, then break it into chunks.
- salmon fillets, skinless
What ‘ready’ looks like Step 8 of 8
Fill the tortillas with slaw and salmon and serve with the remaining lemon in wedges.
- small flour tortillas
- red cabbage
- salmon fillets, skinless
- lemon
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.