This salmon recipe has a zingy flavour that really compliments the delicate fish. You’ll need to dry the lime zest overnight, but the wait is totally worth it to bring out that citrus taste in the finished fish.
- For the spice mix
- grated zest 2 limes
- 1/2 teaspoon chilli powder
- 1 teaspoon fennel seeds, lightly roasted and crushed
- 2 teaspoons sumac
- 600g (1Ib 5oz) salmon fillet, skin on, cut from the centre
- 2 tablespoons extra virgin olive oil
- For the salad
- 1 bulb fennel, thinly sliced
- 1 red onion, thinly sliced
- 1/2 teaspoon dried mint
- 60ml (2fl oz/1/4 cup) extra virgin olive oil
- juice 1/2 - 1 lime
- 100g (3 1/2oz) feta
To make the spice mix, dry the lime zest overnight, or put in a very low (about 75°C/170°F) oven for 30 minutes. This intensifies the lime flavour. Mix the lime zest with the chilli powder, fennel seeds, sumac and salt and pepper.
Preheat the oven to 120C (250F).
Brush the salmon all over with olive oil. Season the flesh with salt and pepper and sprinkle generously with the spice mix. Wrap in baking paper and transfer to a baking tray, skin-side down. Cook for 7 minutes then turn over and cook for another 6 minutes. This will be enough to cook the salmon rare to medium-rare.
To make the salad, mix together the fennel, onion and dried mint. Whisk together the extra virgin olive oil and lime juice and season with salt and pepper. Dress the salad and crumble over the feta.
For an attractive presentation, transfer the salmon to a large platter and unwrap it at the table.