Moroccan Crusted Salmon with an Asparagus, Rocket & Preserved Lemon Salad


Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes

1tsp crushed cumin seeds
1tsp crushed coriander seeds
1tsp sesame seeds
1tsp smoked paprika
1tsp allspice
1tsp soft light muscovado sugar
Small bunch parsley roughly chopped
Salt and cracked black pepper
4 pieces of salmon fillet, scales removed
4tbsp olive oil

2 bundles of asparagus trimmed
1 preserved lemon, seeds & flesh removed 1 shallot thinly sliced
1 red chilli, deseeded and sliced
2 plum tomatoes cut into chunks
2 handfuls rocket washed
4tbsp Greek yogurt
Extra virgin olive oil for drizzling

Preheat the oven to 180°c, gas mark 6.

In a bowl, mix the cumin, coriander, sesame seeds, paprika, allspice, sugar and parsley. Season with salt and pepper.

Sprinkle the mixture all over the flesh side of the salmon and drizzle over the olive oil.

Bring a medium sized pan of salted water to the boil. Place in the asparagus and cook for two minutes. Drain then cool and set aside.

In a hot non-stick frying pan seal the salmon skin side down first, then place in the oven for 6-8 minutes.

While you are waiting for the salmon to cook, chop the lemon skin and place in a medium sized bowl. Then add the asparagus, shallots, chilli, tomatoes, rocket and a splash of extra virgin olive oil. Season and mix.

When the salmon is cooked, divide between four warm plates, and top with the salad. Finish with a spoonful of yogurt, cracked pepper and a drizzle of extra virgin olive oil.


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