Sugar and spice salmon
How to make sugar and spice salmon recipe
Serves 4
Preparation time 5 minutes, Cooking time 10 minutes
Ingredients:
4 salmon fillets, about 200 g (7 oz) each
3 tablespoons light muscovado sugar
2 garlic cloves, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon smoked or ordinary paprika
1 tablespoon white wine vinegar
3 tablespoons groundnut oil salt and pepper
½ teaspoon cumin seeds, crushed
2 courgettes, sliced into thin ribbons
lemon or lime slices, to serve
Method:
Put the salmon fillets in a lightly oiled roasting tin. Mix together the sugar, garlic, cumin seeds, paprika, vinegar and a little salt in a bowl, then spread the mixture all over the fish so that it is thinly coated. Drizzle with 1 tablespoon of oil.
Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes or until the fish is cooked through.
Heat the remaining oil in a large frying pan, add the crushed cumin seeds and fry for 10 seconds. Add the courgette ribbons, season with salt and pepper and stir-fry for 2–3 minutes until just softened.
Transfer to warm serving plates and serve the salmon on top, garnished with lemon or lime wedges.
For salmon with pesto crust, put the salmon in a lightly oiled roasting tin, season with pepper and add a squeeze of lemon juice. Mix together 4 tablespoons pesto and 2 handfuls of fresh white breadcrumbs in a bowl, then spread on top of the salmon.
Grate Parmesan cheese over the top and drizzle with olive oil. Bake as above and serve with green beans and new potatoes.
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| Sugar and spice salmon |
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