CITRUS SPICED SALMON

Sheila was in charge of dinner on Saturday, and as any one who knows her, will appreciate how  surprised I was when she choose salmon!

Citrus spiced salmon. Really delicious and perfectly cooked in a bare 10 minutes in the oven (after marinading in spices etc for 24 hours). The original recipe serves 6 so we just halved all the marinade ingredients.

Sheila’s comment would be ….” and you cannot taste the salmon”.    Don’t ask!

Sheila served a classic Fattoush

Ingredients. Serves 6

4 tablespoons dried edible rose petals, finely ground. If you cannot find petals you can substitute Rose water. Ratio of 1 teaspoon for every tablespoon.

2 teaspoons sumac

1 teaspoon dried lime powder Sheila used an extra teaspoon of sumac.

1 teaspoon ground cumin

½ teaspoon ground cinnamon

1 orange, zest only

1 line zest only

3–6 tablespoons olive oil

6 x 150g skinless salmon fillets

sea salt and freshly ground black pepper

1 lemon cut into 6 wedges, to serve

Method

Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

Combine the ground rose petals, spices, orange zest and lime zest in a small bowl. Add the olive oil and stir well to form a wet marinade for the salmon.

Rub each salmon fillet well with the marinade and place on the tray. At this stage sheila  coverd with clingfilm and left it overnight in the refrigerator to marinate.

Once all the fillets are well coated in the marinade, season generously with sea salt and black pepper.

Bake for 10-12 minutes, or until the fish is cooked through. Serve with lemon wedges.

Original recipe Sabrina Ghayour