Stranger Foods

Middle EasternCitrus-spiced salmon

Serves 6 | Prep 10 mins | Cook 12 mins

Salmon is a great fish to spice up. Its oily nature an robust flavour allow it to hold spicing and gutsy marinades well without being overpowered, ad the spice mix for this dish is really quite bold.

Source: Persiana

Ingredients

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Imperial

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6 skinless salmon fillets, about 100 g each
3 tbsp dried edible rose petals, finely ground
2 tsp sumac
1 tsp dried lime powder
1 tsp ground cumin
½ tsp ground cinnamon
finely grated rind of 1 orange
finely grated rind of 1 lime
3-6 tbsp olive oil
sea salt flakes and freshly ground black pepper
lemon wedges, to serve

Instructions

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Preheat the oven to 180°C/gas 6 (preferably fan assisted for this recipe, as a higher heat gives better results). Line a baking sheet with nonstick baking paper.
Combine the ground rose petals, spices and grated orange and lime rind in a small bowl, add the olive oil and stir well to form a wet marinade for the salmon.
Rub each salmon fillet well with the spice marinade and place it on the prepared baking sheet. (At this stage you can cover with clingfilm and leave overnight in the refrigerator to marinate, if you wish.) Once all the fillets are well coated in the marinade, season them well with sea salt flakes and black pepper, then bake for until the fish is cooked through. I like to serve this with lemon wedges and a Fattoush Salad

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