Moroccan crusted salmon with asparagus, rocket and preserved lemon salad
Serves 4
Ingredients
- 1tsp crushed cumin seeds
- 1tsp crushed seeds
- 1tsp sesame seeds
- 1 tspsmoked paprika
- 1 tsp allspice
- 1 tsp soft light muscovado sugar
- Small bunch parsley roughly chopped
- Salt and cracked black pepper
- 4 pieces of Scottish salmon fillet, scales removed
- 4tbsp olive oil
- 2 bundles of British asparagus trimmed
- 1 preserved lemon, seeds and flesh removed
- 1 shallot thinly sliced
- 1 red chilli, deseeded and sliced
- 2 plum tomatoes cut into chunks
- 2 handfuls rocket washed
- 4tbsp greek yogurt
- Extra virgin olive oil for drizzling
Method
1. Preheat the oven to 180°c -350°f, gas mark 6.
2. In a bowl, mix the cumin, coriander, sesame seeds, paprika, allspice, sugar and parsley. Season with salt and pepper.
3. Sprinkle the mixture all over the flesh side of the salmon and drizzle over the olive oil.
4. 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.
5. In a hot non-stick frying pan seal the salmon skin side down first, then place in the oven for 6-8 minutes.
6. 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.
7. 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.
Beer recommendation: Cockerhoop 4.6% ABV, a golden bitter brewed in the Lake District. It should be no surprise that the lemon-scented hops and barley sweetness of this beer bring the dish's spicy lemon flavours so well together.