Name: Tasmanian Salmon Fillet Baked in Chermoula with Preserved Lemon and Buttered Spinach
Yield: Serves 6
Cuisine: Australian
Ingredients: 200 ml virgin olive oil; pinch of freshly grated nutmeg; 60 ml virgin olive oil; 75 g unsalted butter; 6 x 200 g salmon fillets; 3 bunches of spinach leaves, stalks removed; 2 red bird’s-eye chillies; 4 large cloves garlic; ½ Preserved Lemon, finely chopped; ½ cup spearmint leaves, finely chopped; ½ teaspoon sea salt; ¼ cup flat parsley leaves, finely chopped; 1 Preserved Lemon, finely chopped; ½ teaspoon black peppercorns, freshly ground; 10 red shallots, finely sliced lengthwise; 1 teaspoon cummin seeds, roasted and ground; ½ cup coriander leaves, finely chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

This dish was on our first Paramount buttered spinach menu and continues to make regular appearances, particularly in the warmer summer months when the Tasmanian salmon is at its best. The flavours are not cloying or rich – the emphasis is on the freshness of all the components – and the chermoula marinade provides an aromatic presence that blends perfectly with the luscious spinach. The whole thing has a melt-in-the mouth sensation. The flesh and flavour of the freshwater salmon from Victo