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Moroccan Crusted Salmon with Asparagus, Rocket and Preserved Lemon Salad
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Description:
A phemonenal salad.
British Asparagus provided this recipe.
Ingredients:
1tsp crushed Bart Delicatessen cumin seeds
1tsp crushed Bart coriander seeds
1tsp sesame seeds
1 tsp Bart smoked paprika
1 tsp Bart allspice
1 tsp soft light muscovado sugar
Small bunch parsley roughly chopped
Salt and cracked black pepper
4 pieces of Scottish salmon fillet, scales removed
4tbsp olive oil
2 bundles of British asparagus trimmed
1 preserved lemon, seeds and flesh removed (Look out for Belazu preserved lemon available in Sainsbury, Waitrose and some delis or at www.belazu.com)
1 shallot thinly sliced
1 red chilli, deseeded and sliced
2 plum tomatoes cut into chunks
2 handfuls rocket washed (arugula)
4tbsp Total Greek yogurt
Extra virgin olive oil for drizzling

Serving size: 4
Prep time: 10 minutes
Cook time: 10 minutes

Directions:

1 Preheat the oven to 180°c -350°f, gas mark 6.

 

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

 

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

 

4 Bring a medium sized pan of salted water to the boil. Place in the asparagus and cook for 2 minutes. Drain then cool and set aside.

 

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

 

6 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.

 

7 When the salmon is cooked, divide between 4 warm plates, top with the salad. Finish with a spoonful of yogurt, cracked pepper and a drizzle of extra virgin olive oil.

 
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