Spiced salmon with fattoush salad
https://www.coop.co.uk/recipes/spiced-salmon-with-fattoush-salad
Spicy salmon with a super-easy Middle Eastern salad and toasted pittas Sunshine food at its best
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Feeds
6
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Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 26g
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Ingredients
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika, plus a pinch
- 1 tsp turmeric
- 1 tsp chilli flakes
- 4 cloves garlic, crushed
- Zest and juice of 2 lemons
- 3 tbsp Co-op olive oil
- 6 Co-op Scottish salmon fillets
- 1 large red onion, thinly sliced
- 3 Co-op pittas
- 600g Co-op tomatoes (mix of large and cherry)
- 2 cucumbers
- 25g pack flat leaf parsley, roughly chopped
- 350g Co-op 0% fat Greek style natural yogurt, to serve
Method
- Mix together the cumin, ground coriander, smoked paprika, turmeric, chilli flakes, half the garlic, all the lemon zest, half the lemon juice and half the oil
- Season, then rub over the salmon and leave to marinate for 15 mins
- Meanwhile, whisk together the rest of the lemon juice and olive oil, then add the remaining garlic and a pinch of paprika
- Add the red onion to the mixture and leave to pickle
- Toast the pitta breads until crispy
- When cool enough to handle, tear them into bite-size pieces
- Preheat the grill to medium
- Put the salmon fillets on a baking tray and grill for 10-12 mins or until just cooked through
- The fish should flake when poked with a knife
- The exact timing will depend on the thickness of the fillets
- While the salmon is cooking, roughly chop the tomatoes, then halve the cucumbers lengthways and cut into thick slices
- Tip the cucumber, tomatoes, onion and dressing into a big serving bowl with the parsley and toss together
- When the salmon is ready, toss the crispy pitta pieces through the salad
- Serve with a cooling bowl of natural yogurt on the side
