Drawing inspirations from the Middle East, the spices in this recipe compliment the salmon without overpowering it, which is absolutely essential when cooking a high quality piece of fish. The salmon goes lovely and crispy on the outside, but still moist in the middle – just as it should be.
Spiced Salmon Ingredients:
- 4 thick fillets of wild, organic salmon
- 1 clove of garlic, crushed
- 4 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- A pinch of nutmeg
For the salsa:
- 6 cherry tomatoes
- 1 tbsp fresh mint, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp honey
- 2 tsp balsamic vinegar
- 1 tbsp olive oil
Spiced Salmon How To:
1) Chop the tomatoes in half and scoop out the seeds. Roughly chop, then combine with the mint and parsley. Drizzle over the honey, balsamic and olive oil, and whizz together. Set in the fridge to chill.
2) Preheat the oven to 200C / 400F / gas mark 6. Add the oil and lemon juice to a roasting dish, stir, and allow to heat up with the oven.
3) When the oven reaches the desired temperature, remove the roasting dish from the pan. Add the crushed garlic and spices, and whizz together to create a fragrant oil. Whilst the oil is still hot, throw in the salmon, tossing it in the oil to evenly coat. Return to the oven skin side down, and roast for 10 minutes.
4) Remove the salmon from the oven – the outside should be nice and crisp, but the inside still moist. Serve with the salsa.