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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:

  • 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


  • 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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