Our spiced salmon is a vibrant fish dish that is perfect for feeding a crowd. The earthy spices cut through the richness of the salmon to give a really well balanced result. We’ve used ras el hanout and sumac to add flavour to this whole side of salmon. Ras el hanout is a spice mixture that is often used is Middle Eastern cuisine. The name translates as ‘top of the shop’, as the spices used were traditionally on the pricey end. Sumac is a tangy and citrusy spice that is used in Mediterranean and Middle Eastern cuisine. It works so well with salmon, but you can also use it to season grilled chicken. This spiced salmon is perfect when paired with some simple, herby new potatoes and a green salad. It can be served hot or cold, making it a great option for dinner parties and buffets. For more ideas with salmon, have a look at our salmon recipe collection.
HOW TO MAKE SPICED SALMON
- a whole side of salmon (around 800g-1kg)
- 10g sumac
- 5g ras el hanout
- 20ml olive oil
- 2 garlic cloves, crushed
- zest of 1 lemon
- 2tbsp pomegranate molasses
- 5 spring onions, finely sliced
- Heat the oven to 200C. Trim any flabby ends or sides off the salmon and check there are no pin bones. Put it on a baking tray lined with oiled foil. Place the rest of the ingredients in a bowl with ½ tsp sea salt and mix to form a paste. Rub over the salmon and bake for 15-20 mins.
- Remove from the oven, then when you are ready to serve, scatter over the lemon zest, drizzle over the pomegranate molasses and sprinkle over the spring onions.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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