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Crispy Moroccan salmon with a cucumber, tomato & pistachio salad

Crispy Moroccan salmon with a cucumber, tomato & pistachio salad

  • Serves 4

  • Preparation time: 10-15 minutes

  • Cooking time: 7-10 minutes

Ingredients

3 tbsp Moroccan spice mix
2 tbsp olive oil
4 x salmon fillets, skin on
1tbsp sea salt flakes
2 x Lebanese cucumbers, thickly sliced
100grm grape tomatoes, quartered
100grm, shelled, unsalted pistachios
1tsp ground cumin
1tbsp salt
2tbsp extra virgin olive oil
¼ cup dill, roughly chopped
¼ cup mint, roughly chopped
Juice and zest of 1 small lemon

Extra dill sprigs, mint leaves and lemon wedges

Method

Heat a BBQ plate to a medium heat.

In a medium mixing bowl add the Moroccan spice mix and olive oil and stir to combine. Add the salmon fillets to the bowl and toss to coat in the spice mix and set aside for 5 minutes to marinate.

Sprinkle the skin of the salmon with salt and place skin side down onto the hot plate of the BBQ. Cook for 2-3 minutes and then turn and cook the other side for 2-3 minutes or until cooked to your liking.

For the salad, place the cucumber, tomatoes and pistachios into a large mixing bowl. In a separate bowl, add the cumin, salt, olive oil and lemon juice and whisk to combine to make the dressing. Pour the dressing over the cucumber, tomatoes and pistachios and toss to coat completely. Sprinkle over the chopped herbs and zest and gently stir through.

To serve, place a salmon fillet onto the plate and serve with the cucumber, tomato and pistachio salad and top with extra herbs and a lemon wedge.

ENJOY!

Handy Hint: Other type of fish fillets like snapper or red mullet could easily substitute for the salmon fillet.

Notes

If you want to mix your own spices:

Moroccan spice mix
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground sweet paprika
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground white pepper
½ tsp ground turmeric
¼ tsp chilli powder
¼ tsp ground nutmeg