Chermoula-spiced salmon fillet with preserved lemon and watercress
( SERVES 4 )

Chermoula-spiced salmon fillet with preserved lemon and watercress

NZ Herald 12/7/2010

Your
Rating:

Ratings: No ratings yet

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.

Ingredients

(You can click on ingredients to see more related recipes)

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. To serve, place the salmon on a plate, spoon over some of the shallot and lemon mixture and scatter the watercress on top.

Comments