Lemon, Turmeric & Black Pepper Salmon
Salmon is probably Britain's most popular fish these days and that's no bad thing with its high omega 3, vitamin and protein content. Certainly, we eat it quite a lot in our house and for that reason it's always good to do something a little different with it...
This recipe could not be easier: 5 ingredients and just over 20 minutes of your time is all it takes to get this dish on the table. It's simple, subtle but glorious flavours enhance the taste of the fish and bring a real vibrancy to any mealtime. This is a great way to serve salmon for a crowd as it can be place impressively in the middle of the table for everyone to dig into, but it works equally as well to make it today and portion up to eat hot or cold throughout the week with salad. Don't be afraid of the turmeric content - it's a wonder health ingredient and the flavour is incredible with fish.
Lemon, Turmeric & Black Pepper Salmon
Serves 6–8
1kg salmon side
finely grated zest of 3 unwaxed lemons
1 tbsp coarse black pepper
4 tbsp garlic oil
2 tbsp turmeric
1 heaped tsp sea salt flakes, crushed
Preheat the oven to 240°C, Gas Mark 9. Line the largest baking tray you have with baking paper. Place the salmon side, skin-side down (if applicable), on to the prepared baking tray.
In a small bowl, make a paste using the lemon zest, coarse black pepper, garlic oil and turmeric and mix well until smooth and well combined. Rub the mixture evenly all over the exposed salmon flesh. (If desired, you can now leave the salmon in the refrigerator to marinate for 1 hour or even overnight, as long as you don’t add salt to it.)
Season the salmon evenly with the sea salt. Roast for 22 minutes – the flesh should still feel firm to the touch – then serve immediately.
This recipe could not be easier: 5 ingredients and just over 20 minutes of your time is all it takes to get this dish on the table. It's simple, subtle but glorious flavours enhance the taste of the fish and bring a real vibrancy to any mealtime. This is a great way to serve salmon for a crowd as it can be place impressively in the middle of the table for everyone to dig into, but it works equally as well to make it today and portion up to eat hot or cold throughout the week with salad. Don't be afraid of the turmeric content - it's a wonder health ingredient and the flavour is incredible with fish.
Lemon, Turmeric & Black Pepper Salmon
Serves 6–8 1kg salmon side
finely grated zest of 3 unwaxed lemons
1 tbsp coarse black pepper
4 tbsp garlic oil
2 tbsp turmeric
1 heaped tsp sea salt flakes, crushed
Preheat the oven to 240°C, Gas Mark 9. Line the largest baking tray you have with baking paper. Place the salmon side, skin-side down (if applicable), on to the prepared baking tray.
In a small bowl, make a paste using the lemon zest, coarse black pepper, garlic oil and turmeric and mix well until smooth and well combined. Rub the mixture evenly all over the exposed salmon flesh. (If desired, you can now leave the salmon in the refrigerator to marinate for 1 hour or even overnight, as long as you don’t add salt to it.)
Season the salmon evenly with the sea salt. Roast for 22 minutes – the flesh should still feel firm to the touch – then serve immediately.
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