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Spicy Moroccan Salmon

Fiery spices make all the difference to sometimes bland salmon in this fantastically easy and impressive dish.


  • Cucumber and dill salad:

  • Salmon


  • 1.

    Bring the sugar and water to the boil and simmer for 3-4 minutes. Add the white wine vinegar and the salt and pepper. Allow it to cool and pour it over the cucumber and dill. In a bowl, mix together the garlic, cayenne, paprika, cumin, lemon, coriander and parsley. Heat the olive oil and sear the salmon for 2 minutes. Turn, scatter and smear the spice mix on the other side and cook for a further minute. Serve the salmon with the cucumber and dill salad, new potatoes and a dollop of yoghurt.

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» Top Wine Matches For This Recipe

Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Spicy Moroccan Salmon.


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