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Spicy Moroccan Salmon

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

Serves 4

Ingredients

Cucumber and dill salad:

  • 1 cucumber, peeled and thinly sliced
  • ½ tbsp dill, chopped
  • 100g/3 ½ oz caster sugar
  • 100ml/3 ½ fl oz water
  • 100ml/3 ½ fl oz white wine vinegar
  • salt and pepper, to season

Salmon

  • 2 tbsp olive oil
  • 4 x 180g/6 ¼ oz salmon fillet, skinned and boned
  • 2 cloves garlic, crushed
  • 2 tsp cayenne
  • 2 tsp paprika
  • 2 tsp cumin
  • Zest and slice of lemon, chopped
  • 2 tbsp dried coriander
  • 1 tbsp of flat leaf parsley
  • 2 tbsp yoghurt
  • New potatoes , to serve
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Method

  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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