Spiced salmon with fattoush salad

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

  • Feeds 6Feeds 6
  • Ready in 45 minutes

Each serving contains

  • Energy
    20%
    1698kj 406kcal
  • Fat
    Med 28%
    19.3g
  • Saturates
    Low 17%
    3.3g
  • Sugar
    Low 28%
    8.9g
  • Salt
    Low 28%
    0.51g

% of adult’s reference intake | Carbohydrates per serving : 26g

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

  1. 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
  2. Season, then rub over the salmon and leave to marinate for 15 mins
  3. Meanwhile, whisk together the rest of the lemon juice and olive oil, then add the remaining garlic and a pinch of paprika
  4. Add the red onion to the mixture and leave to pickle
  5. Toast the pitta breads until crispy
  6. When cool enough to handle, tear them into bite-size pieces
  7. Preheat the grill to medium
  8. Put the salmon fillets on a baking tray and grill for 10-12 mins or until just cooked through
  9. The fish should flake when poked with a knife
  10. The exact timing will depend on the thickness of the fillets
  11. While the salmon is cooking, roughly chop the tomatoes, then halve the cucumbers lengthways and cut into thick slices
  12. Tip the cucumber, tomatoes, onion and dressing into a big serving bowl with the parsley and toss together
  13. When the salmon is ready, toss the crispy pitta pieces through the salad
  14. Serve with a cooling bowl of natural yogurt on the side

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