Middle Eastern baked salmon with tumeric yoghurt
Ingredients
Serves 2
For the salmon:
- 2 salmon fillets, skin on
- Juice from 1/2 lemon
- Sprinkle sumac
- Pinch Maldon Sea Salt
- Black pepper
For the tumeric yoghurt:
- 150ml Greek Yoghurt
- Light squeeze of the rest if the 1/2 lemon
- 1 teaspoon tumeric
- Maldon Sea Salt
- Black pepper
For the slaw:
- 3cm slice celeriac, peeled and grated on large grate
- 1/2 large courgette (or 1 small one), grated on large grate with skin on
- 1/2 apple, grated on large grate with skin on
- 1 capful extra virgin rapeseed oil
- 3 capfuls white wine vinegar
- Large pinch of Maldon Sea Salt
- Good grind of black pepper
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
Timings
Prep time: 10 minutes
Cooking time: 12 minutes
Total time: 22 minutes
Middle Eastern baked salmon with tumeric yoghurt
This is a super-quick dinner that ticks all the boxes. Full of interesting flavours – most definitely. Beautiful colours – yup. Serve it with boiled new potatoes and a celeriac, courgette and apple slaw and you’ve ticked the texture box too.
Method
Preheat the oven to 180/350/gas 4.
Line a baking tray with baking parchment. Place the salmon on the tray, skin side down.
Squeeze over the lemon juice. Sprinkle over the sumac in a fine layer so that most of the fish is lightly covered. Season with salt and pepper.
Bake in the oven for 12 minutes or until the salmon flesh is firm.
While the salmon is cooking, make the slaw and yoghurt. For the slaw, grate the vegetables into a bowl. Season and stir in the oil, vinegar, salt and pepper. Add the seeds, stir and taste for seasoning. Leave for 5 minutes for the flavours to infuse before serving.
Meanwhile make the yoghurt by mixing all the ingredients together and season with salt and pepper to taste.
Serve with boiled new potatoes and melted butter.
DOWNLOAD OR PRINT RECIPE HERE.
Many people I talk to find cooking fish daunting and aren’t sure what to do with it. I suggest keeping it simple. Add lemon juice, salt and pepper is always a winner – and here it’s just a light sprinkle of sumac to add flavour too.Ā Team it with some interesting sides and you’ll be a convert in no time.”
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