Persian-Style Citrus Salmon
Persian food and flavours seem to have taken off in a big way in the UK as of late and the great thing is that this means that more and more exotic and new ingredients are making their way into supermarkets for us to enjoy!
This dish uses some of the less out-there ingredients and it's a great introduction to the joys of the Middle East. I love salmon and I honestly think there's nothing better than a well cooked fillet and a huge handful of salad when you want something quick, easy and light for lunch, especially now we're heading into summer. Punchy, vibrant and FULL of flavour, this meal will leave you wanting more!
Persian-Style Citrus Salmon
Serves 2
2 skinless salmon fillets
½ tsp rose water
2 tsp sumac
1 kaffir lime leaf, crushed in your fingers to make a powder
1 tsp ground cumin
½ tsp ground cinnamon
finely grated rind of ½ orange
finely grated rind of ½ lime
3 tbsp olive oil
sea salt and freshly ground black pepper
To serve:
mixed salad
Preheat the oven to 200C/Gas Mark 6 and line a baking sheet with non-stick baking paper.
Combine the rose water, spiced and grated citrus rinds in a small bowl and add the olive oil, stirring well, until you have a loose wet marinade for the salmon. Rub each fillet well with the marinade and place it on the prepared baking sheet. Cover with clingfilm and leave in the fridge to take on the flavours for a minimum of 15 minutes and a maximum of overnight.
When you're ready to cook, remove the clingfilm and season the fillets liberally with salt and pepper. Bake in the preheated oven for 10-12 minutes until the fish is cooked through and serve with a generous handful of salad.
This dish uses some of the less out-there ingredients and it's a great introduction to the joys of the Middle East. I love salmon and I honestly think there's nothing better than a well cooked fillet and a huge handful of salad when you want something quick, easy and light for lunch, especially now we're heading into summer. Punchy, vibrant and FULL of flavour, this meal will leave you wanting more!
Persian-Style Citrus Salmon
Serves 22 skinless salmon fillets
½ tsp rose water
2 tsp sumac
1 kaffir lime leaf, crushed in your fingers to make a powder
1 tsp ground cumin
½ tsp ground cinnamon
finely grated rind of ½ orange
finely grated rind of ½ lime
3 tbsp olive oil
sea salt and freshly ground black pepper
To serve:
mixed salad
Preheat the oven to 200C/Gas Mark 6 and line a baking sheet with non-stick baking paper.
Combine the rose water, spiced and grated citrus rinds in a small bowl and add the olive oil, stirring well, until you have a loose wet marinade for the salmon. Rub each fillet well with the marinade and place it on the prepared baking sheet. Cover with clingfilm and leave in the fridge to take on the flavours for a minimum of 15 minutes and a maximum of overnight.
When you're ready to cook, remove the clingfilm and season the fillets liberally with salt and pepper. Bake in the preheated oven for 10-12 minutes until the fish is cooked through and serve with a generous handful of salad.
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