Spicy Crusted Salmon with Asparagus and Preserved Lemon Salad

Spicy Crusted Salmon with Asparagus and Preserved Lemon Salad
Serves: Serves 4
Prep time: 
Cook time: 
Total time: 
  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • 4 Atlantic salmon fillets, skin on, scales removed
  • 4 tablespoons olive oil
For the crumbed salmon
  • 1 tablespoon crushed cumin seeds
  • 1 tablespoon crushed coriander seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon smoked paprika
  • 1 tablespoon allspice
  • 1 tablespoon soft light muscovado sugar
  • small bunch parsley, roughly chopped
  • salt and cracked black pepper, to taste
For the salad
  • 2 bunches asparagus, trimmed
  • 1 preserved lemon, seeds and flesh removed
  • 1 shallot, thinly sliced
  • 1 red chilli, deseeded and sliced
  • 2 plum tomatoes cut into chunks
  • 2 handfuls rocket washed
  • 4 tablespoon Greek yoghurt
  • extra virgin olive oil, for drizzling
  1. Preheat the oven to 180°C
  2. In a bowl, mix the cumin, coriander, sesame seeds, paprika, allspice, sugar and parsley. Season with salt and pepper.
  3. Sprinkle the mixture all over the flesh side of the salmon and drizzle over the olive oil.
  4. Bring a medium sized pan of salted water to the boil. Place in the asparagus and cook for 2 minutes. Drain then cool and set aside.
  5. In a hot non-stick frying pan seal the salmon skin side down first, then place in the oven for 6-8 minutes.
  6. While you are waiting for the salmon to cook, chop the lemon skin and place in a medium sized bowl. Then add the asparagus, shallots, chilli, tomatoes, rocket and a splash of extra virgin olive oil, season and mix.
  7. When the salmon is cooked, divide between 4 warm plates, top with the salad. Finish with a spoonful of yoghurt, cracked pepper and a drizzle of extra virgin olive oil.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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