We are having this tonight with our friends Andrew and Peggotty who are here for a few days rest and recuperation!
Meredith says it’s not really from the Mediterranean region so what’s it doing in the cookbook?!
She’s right–it’s more Cajun than Med. I think–but it’s healthy and tastes good, so…!
It’s also a good dish for company–easily adapted to feed more than four.
Allow 200 g/7 oz of salmon fillet per person.
Serves 4
800 g/28 oz salmon fillet–skin and small bones removed
2 tablespoons olive oil
more olive oil for sautéing
For the Orange Yogurt Sauce
4 tbsp/80 ml/3 fl oz olive oil
400 ml/14 fl oz/1½ cups yogurt of choice – whisked smooth (I use no-fat)
zest and juice of 1 large juicy orange
For the Herb and Spice Mix
3 teaspoons each–dried thyme, dried rosemary, dried oregano
3 teaspoons dry roasted cumin seeds – roughly ground
1½ teaspoons each Spanish sweet smoked paprika, cayenne pepper
3 cloves of garlic–pulped in a mortar with a pinch of salt
3 teaspoon salt
- Make the sauce by whisking the olive oil into the yogurt, followed by the zest and juice of the orange. Set it aside.
- Put all the herbs and spices in a bowl and mix them
- thoroughly.
- Run your fingers over the top of the fillets to check that all
- the small bones have been removed.
- Cut up the salmon into squares roughly 3 cm/11/2 inch in size – they need to be cooked quite quickly so mustn’t be too large.
- Put them in a bowl and add the olive oil. Turn the salmon carefully until it is well covered.
- Tip the salmon into the bowl with the herb and spice mix.
- Again turn the salmon carefully until all the pieces are well covered in the mix.
- Pour a couple of tablespoons of oil into a large frying pan.
- When hot transfer the “blackened” salmon to the pan and fry for 4–5 minutes.
- Check for doneness, try not to overcook; it’s better that some pieces are slightly underdone – they
- continue to cook a bit off the heat.
- Serve over a steaming dish of brown basmati rice.
- Don’t forget the sauce!
Robin Ellis 