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Spiced Salmon with Tomato and Red Onion Salsa

We are sure you have realized by now that we eat quite at lot of salmon! Here is a fabulous new find, so full of flavor and a snap to prepare. Everyday spices mingle into a complex flavor note. Not to worry if you don’t have turmeric in your cupboard, you can omit it. However, include it if you can — it works to impart a lovely, amber hue that makes the dish truly beautiful!

Spiced Salmon with Tomato and Red Onion Salsa

2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. sweet smoked paprika
1 tsp. turmeric
4 salmon fillets
2 tbs. olive oil
1 cup plain Greek yogurt
handful of arugula or watercress, to serve
chargrilled bread, to serve

Tomato and Red Onion Salsa

8 oz. plum tomatoes, seeded and chopped
1 small red onion, finely chopped
1 roasted red pepper, chopped (homemade or from a jar)
small bunch flat-leaf parsley, chopped
small bunch cilantro, chopped
1 tbs. red wine vinegar
1 tsp. honey

Combine all the salsa ingredients and stir well. Set aside at room temperature for 30 minutes to allow the flavors to develop.

Stir together the cumin, coriander, paprika, and turmeric. Season the salmon and rub the spices on the top of the fillet. Heat the oil in a large skillet and add the fish, unspiced side down. Cook over medium-high heat for 3-4 minutes per side, or until the fish is just cooked, depending on thickness. (If your salmon has the skin on, place this side down first.)

To serve, spread a dollop of yogurt on each plate, top with the salmon, spoon over the tomato and red onion salsa, then add the arugula or cress and the toasted bread.

2 Comments Post a comment
  1. This sounds lovely. Going to give this a go. thanks for sharing this recipe.


    May 14, 2015
  2. Jinny #

    This is wonderful!

    October 22, 2015

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