Ingredients:
4 Salmon Fillets
3 x tablespoons olive oil
2 x large cloves of crushed garlic
3 x tsps of ground cumin
2 x tsps of paprika
1 x tsp of ground coriander
1 x tsp of ground cinnamon
1 x tsp of ground allspice
½ tsp of cayenne pepper
Salt and pepper
Method:
Remove the Skin from the Salmon Fillets
- In a bowl mix together the olive oil, the crushed garlic, cumin, coriander, cinnamon, smoked paprika, allspice, cayenne and salt and pepper. Mix well.
- Divide this mixture into four and then rub into the salmon.
- Take a shallow pan with a little of the olive oil over a medium heat, Lay the 4 fillets and cook gently for 1-2 mins, then turn over to the other side. Timings are depending on size.
Transfer the Salmon to a tray and cook in a pre-heated oven at 190 degrees centigrade for 2 minutes.approx Remove the Salmon from the oven and allow to rest for at least 5 minutes. In this case, patience is a virtue!
Salad of Roasted Vegetable Couscous
Ingredients:
250g giant couscous
500ml vegetable stock
1 x large yellow pepper – 1cm diced
2 x bell red peppers – 1cm diced
1 x large red onion – finely diced
3 x tablespoons of olive oil
Salt and pepper
A large handful of fresh coriander
65g pine nuts
2 x garlic cloves, chopped
1 x large courgette, diced
Powdered harissa
Method:
- In a large, non-stick pan toast the pine nuts and put aside.
- In a tray add all the chopped vegetables ie onion, garlic, courgette and peppers and place in a 200 degrees Celsius oven for 20 minutes.
- Whilst your vegetables are roasting put the stock into a large saucepan, bring to the boil and add the couscous. Boil for 10 minutes.
- Now fluff up the couscous and add the roasted vegetables with a pinch of harissa, the fresh coriander and pine nuts, toss well.
Side Sauce
Ingredients:
450g full fat Greek yoghurt
1 preserved lemon
½ a fresh lemon
A handful of fresh mint leaves chopped
Salt
¼ tsp of smoked paprika
1 tsp of honey
Method:
- Remove all the pips from the preserved lemon
- Remove pips from fresh lemon
- Put the two lemons into a food processor/liquidiser with the fresh mint and ½ of the yoghurt.
- Add 1 level teaspoon of honey
- Add the remaining yogurt with a teaspoon of salt
- Portion the sauce into 4 small bowls and sprinkle with smoked paprika
