Thursday, 7 June 2012

Moroccan Spiced Salmon

Marinade/rub for the fish: 1 teaspoon paprika
: 1/2 teaspoon ground tumeric
: 2 teaspoons ground cumin
: 2 garlic cloves
: 1 tablespoon lemon juice
: 1/4 cup fresh coriander
: 1/4 olive oil

Lemon dressing
: 1/2 cup whole egg mayo
: 2 tablespoons sour cream
: chopped coriander
: Juice of lemon & zest

Blitz the marinade ingredients in the food processor until finely chopped.

Rub onto the salmon and set aside covered in the fridge for 30 mins. (or overnight)

In a separate bowl combine the dressing ingredients. (I used Paul Newman's aioli and added a bit of lemon juice and fresh chopped corriander) Mix and set aside.

After 30 mins cook the salmon in a pan with a little bit of oil. Depending on the thickness of the fish, cook about 4 minutes each side.

Recipe from BabyMac here

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