Chilli-spiced Salmon
This delightful recipe features succulent salmon fillets marinated in a flavorful chermoula paste, wrapped in parchment paper with a fragrant mix of red peppers, tomatoes, and basil. Baked to perfection, these parcels offer a burst of Mediterranean-inspired flavors that pair perfectly with fluffy couscous and a sprinkle of black olives. It's a wonderful dish that promises to impress and satisfy your taste buds!
— Constant Cookbook
Ingredients
- 6 garlic
- large bunch fresh coriander
- 1 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- large pinch saffron
- 5cm/2in piece ginger
- 1 red chilli
- 2 tbsp white balsamic vinegarbalsamic vinegar
- 1 lemon
- 3 tbsp good-quality olive oil
- , to taste salt
- , to taste (optional) cayenne pepper
- 4 x 150g/5oz salmon
- 1 tsp olive oil
- 1 white onion
- 2 red peppers
- 100ml/3½fl oz white wine
- 200g/7oz cherry tomatoes
- 2 tbsp fresh basil
- 1 tsp grated lemon
- dash vegetable oil
- ½ lemon
- cooked couscous
- black olives
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- For the chermoula paste, blend all of the paste ingredients, except the salt and cayenne pepper, in a food processor until smooth and well combined. Season, to taste, with salt and cayenne pepper, if using.
- Spread the chermoula paste liberally all over the salmon fillets. Cover and set aside to marinate for as long as possible, and up to an hour if time allows.
- Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and red peppers and fry for 3-4 minutes, or until they start to soften but are still intact.
- Add the wine and bring the mixture to the boil, then reduce the heat until the wine is simmering. Simmer for 2-3 minutes, or until most of the wine has evaporated.
- Add the tomatoes, reduce the heat slightly, and cook for 4-5 minutes, or until they start to break down. Stir in the basil and lemon zest.
- Cut four large pieces of baking parchment or aluminium foil â each needs to be large enough to wrap a fish fillet. Brush or spray each piece of parchment or foil with a little vegetable oil, then place one chermoula-coated salmon fillet into the centre of each.
- Place a slice of lemon on top of each fish fillet. Spoon one-quarter of the red pepper and tomato mixture alongside each piece of fish.
- Neatly wrap the fish parcels by bringing the opposite edges of the parchment or foil together and folding to seal on all sides.
- Place the fish parcels on a baking tray and bake in the oven for 12-15 minutes, or until the salmon is cooked through. (To check the fish is cooked through, remove one parcel from the oven and open slightly - the salmon is cooked through when it flakes easily with a fork. Caution: Steam will escape from the parcel as you open it.)
- To serve, place the unopened parcels onto serving plates. Allow each person to open their own parcel. Serve with a large bowl of steamed couscous and a few black olives.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 4
Nutrition
- Calories: 479kcal
- Carbohydrate Content: 10g
- Fat Content: 32g
- Fiber Content: 3.5g
- Protein Content: 32g
- Saturated Fat Content: 6g
- Sugar Content: 9g
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