Chermoula-spiced salmon fillet with preserved lemon and watercress
( SERVES 4 )
Because of its simplicity, this is more a serving suggestion for salmon than a recipe. The flavours are classic, making this a fantastic starter to any dinner party.
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|4||Regal salmon, 120g each|
|4 tsp||Greg Malouf chermoula spice|
|1||Shallot, peeled and sliced into rounds, as thinly as possible|
|4 tsp||Preserved lemon skin, diced|
|3 tsp||Olive oil|
|2 tsp||Lemon juice|
|2 cups||Young watercress|
- Salt & ground black pepper Rub salmon with a teaspoon of chermoula spice and leave to marinate for at least an hour. You can do this up to a day in advance for extra effect.
- Place the shallots, preserved lemon skin and lemon juice in a bowl and dress generously with the olive oil. Season well and set aside to infuse (preferably somewhere warm) while you prepare the other ingredients.
- Preheat a heavy-based frying pan. On medium-high heat, place the salmon flesh-side down in the pan for two minutes until the spices turn a deep brown colour. Turn the salmon and cook until the skin is crispy, but only long enough for it to be medium-rare.
- To serve, place the salmon on a plate, spoon over some of the shallot and lemon mixture and scatter the watercress on top.