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Prep time
20 minutes
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Cook time
30 minutes
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Serves
4
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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Ingredients
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Kosher salt
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1 pound
spaghetti
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1/4 cup
lemon juice
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1/4 cup
olive oil, plus more for cooking salmon cakes
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3 tablespoons
harissa, divided
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1/2 cup
grated Parmesan cheese, divided
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1/2 cup
thinly sliced green onions, divided
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2
(6-7ounce) cans boneless and skinless salmon, drained
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2
eggs, lightly beaten
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1/2 cup
breadcrumbs
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1/4 teaspoon
ground black pepper
Directions
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Bring a large pot of salted water to a boil. Add spaghetti and cook per package directions.
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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.
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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.
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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.
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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.
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Top spaghetti with salmon cakes. Serve warm.
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