Moroccan crusted salmon with an asparagus, rocket and preserved lemon salad
Preparation time: 10 minutes
Cooking time: 10 minutes
for the salmon
1 tsp crushed cumin seeds
1 tsp crushed coriander seeds
1 tsp sesame seeds
1 tsp smoked paprika
1 tsp allspice
1 tsp soft light muscovado sugar small bunch parsley roughly chopped salt and cracked black pepper
4 pieces of salmon fillet, scales removed
4 tbsp olive oil
for the salad
2 bundles of asparagus trimmed
1 preserved lemon, seeds and flesh removed (Look out for Belazu preserved lemon available in Sainsbury, Waitrose and some delis or at www.belazu.com)
1 shallot thinly sliced
1 red chilli, deseeded and sliced
2 plum tomatoes cut into chunks
2 handfuls rocket washed
4 tbsp Greek yogurt extra virgin olive oil for drizzling
What to do
Preheat the oven to 180°c, gas mark 6
In a bowl, mix the cumin, coriander, sesame seeds, paprika, allspice, sugar and parsley. Season with salt and pepper.
Sprinkle the mixture all over the flesh side of the salmon and drizzle over the olive oil.
Bring a medium sized pan of salted water to the boil. Place in the asparagus and cook for 2 minutes. Drain then cool and set aside.
In a hot non-stick frying pan seal the salmon skin side down first, then place in the oven for 6-8 minutes.
While you are waiting for the salmon to cook, chop the lemon skin and place in a medium sized bowl. Then add the asparagus, shallots, chilli, tomatoes, rocket and a splash of extra virgin olive oil, season and mix.
When the salmon is cooked, divide between 4 warm plates, top with the salad. Finish with a spoonful of yogurt, cracked pepper and a drizzle of extra virgin olive oil.
Wine recommendation: Dawn Davies, Sommelier at Selfridges in London suggests the following wine to go with this recipe:Cape Mentelle Sauvignon/Semillon – Waitrose.