To make a dish that is high in omega 3 fatty acids and ideal for sharing with friends, elevate roasted salmon with a herby chermoula sauce. Matches with Tortellini Roma Salad.Ā
Prep:Ā Cook:Ā
Ingredients
- 850g side ofĀ salmon
- 3 tbspĀ olive oil
- 1 tspĀ coriander seeds
- 1 tspĀ cumin seeds
- Ā½ small packĀ mint, leaves picked
- Ā½ small packĀ coriander
- small handfulĀ tarragon
- 1Ā lemon, zested and juiced
- 1Ā fat garlic clove
- Ā½ tspĀ chiliĀ flakes
Directions
- Heat oven to 200C/180C fan/gas 6. Line the bottom of a roasting tin thatās large enough to fit the salmon in with baking parchment.
- Brush Ā½ tbsp oil over the skin and season all over. Place skin-side down in the tin and roast for 15-20 mins until the salmon is just cooked through.
- Meanwhile, toast the coriander and cumin seeds in a dry frying pan. Tip into a blender and add all the remaining ingredients.
- Blitz to a smooth green sauce, adding enough water to get a drizzling consistency. Season to taste. The chermoula can be made in the morning and kept chilled in the fridge.
- Put the salmon on a serving platter and drizzle over a little chermoula, with the rest on the side to serve.
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