Here is a delicious new salmon recipe I’ve been meaning to attempt! Inspired and adapted from ‘Moorish; cook book. Drying the lime zest here really intensifies the flavour and baking in a parchment parcel guarantees a beautifully moist salmon fillet. Serving suggestions are endless but I’m obsessed with my julienne peeler so not even my countlessly grated fingers (they are very sharp!) has stopped my experiments. Use here for a courgette ‘noodle’ salad. I literally think I’d choose these oven pasta in a blind tasting. Healthier and more delicious. Sorry Italy.
- 2 salmon fillets
- 1 tsp fennel seeds, lightly roasted and crushed
- Zest of 1 lime
- Pinch Cayenne pepper/Chilli powder
- ¼ tsp chilli flakes
- 2 tbsp olive oil
Courgette Noodle Salad
- 1 large courgette
- ½ small cucumber
- Bunch mint, finely chopped
- Bunch coriander, chopped
- Small green chilli, chopped finely
- 1 tsp sesame oil
- Juice ½ lime
- Handful roasted salted peanuts
- Preheat the oven to 75°C. Place the lime zest on a piece of parchment on a baking tray and dry in the low oven for about 20 minutes to intensify the flavours. Alternatively you can leave it to dry overnight.
- Mix the dried zest with the fennel seed, chilli and cayenne.
Turn the oven up to 190°C. Rub the salmon in olive oil and coat with the spice mix. Place each fillet on an oiled piece of parchment and wrap into a parcel. If you fillets are the same thickness as mine, roast for 10minutes which will give you a lovely slightly pink centre.
- Meanwhile, using a julienne peeler (recommended purchase for any health food/raw food junkie. They are so quick to use) julienne the courgette and the cucumber into a bowl. Add the chopped herbs and chilli and scatter with the nuts. Mix with the sesame oil and the lime juice and toss all together,
- When the salmon is cooked, remove from the parchment and serve on top of the courgette noodles and rice if you like!