Harissa and Lemon Salmon with Minted Bulgur Salad from In the Mood for Entertaining by Jo Pratt

Ingredients

• grated zest and juice of ½ lemon
• 2 teaspoons harissa paste
• sea salt
• freshly ground black pepper
• 2 tablespoons Greek yoghurt
• 2 salmon fillets, skin on
• 2 tablespoons extra-virgin olive oil
• seeds from ½ pomegranate (optional)
• juice of ½ lemon
• 250 ml very hot chicken or vegetable stock
• a drop of olive oil
• 150 g bulgur wheat
• 4 spring onions, finely chopped
• 1 stick of celery, thinly sliced
• approximately 10 g mint leaves, finely chopped
• 10 cm piece of cucumber, finely diced