Turkish Spiced Salmon with Tabbouleh
This recipe is going to be a favourite in my household from now on! I'm always looking for different ways to serve salmon, it's one of my favourite fish and I like to eat it at least once a week so I'm always looking for a new twist. The fillets are lightly spiced in a Turkish inspired marinade and fried to achieve a delicious crispy coating. I've served the salmon with a light tabbouleh, a salad made with parsley, but you could add bulgar wheat to create a more substantial side dish. If you're not so keen on parsley you could swap for finely chopped spinach for a milder flavour.
Ingredients for the salmon
2 salmon fillets
1/2 tsp allspice
1/2 tsp cayenne pepper
1/4 tsp cumin
1 garlic clove, minced
Half a lemon, squeezed
1 tbsp olive oil
Pinch of white pepper, you could use black pepper
Ingredients for the tabbouleh
100g bunch of parsley
3 spring onions
2 tbsp lemon juice
2 tbsp olive oil
50g pomegranate seeds
Salt and pepper
Start by mixing all the ingredients for the salmon together, excluding the salmon in a shallow dish or bowl. Once mixed turn the salmon in the mixture until completely coated. Cover and refrigerate for 20 minutes minimum.
While the salmon is marinating you can start making the tabbouleh. Finely chop the leaves of the parsley, discard, the stalks, and place in a serving bowl. Dice the tomatoes and roughly chop the spring onions, adding to the bowl. Add the lemon juice and olive oil, stir then season to taste. Sprinkle with the pomegranate seeds and pop to one side.
Take the salmon fillets out of the fridge and bring to room tempature.
Heat a frying pan on a medium/high heat. Once hot place the salmon fillets skin side down. Cooking time will depend on the thickness of your fillet, cook the fillet without touching it until the colour has lightened 3/4 of the way up. Cook for a further 1-2 minutes on the other side until you can see no more raw flesh. This should ensure a pink, moist texture inside.
Serve the fish immediately with the tabbouleh and enjoy!