Moroccan-Style Roast Salmon with Saffron- Onion Compote and Preserved Lemon

Name: Moroccan-Style Roast Salmon with Saffron- Onion Compote and Preserved Lemon
Yield: Serves 6
Ingredients: pinch of saffron threads, soaked in 2 tbsp hot water; 6 tbsp chopped preserved lemons; 2 large mild onions, peeled and thinly sliced; pinch of saffron threads, soaked in 2 tbsp hot water; ½ tsp black peppercorns; 4 tbsp extra virgin olive oil; seeds of 6 cardamom pods; 2 tsp coarse sea salt; 1 tsp cumin seeds; 1 tsp coriander seeds; 1½–2 lb / 680–900 g salmon fillet

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Rice, bulgar wheat and couscous are all excellent partners for this spicy fish dish. Whichever you choose would be best prepared before the dish and kept warm over steam. The flavour of fresh mint is right with the other flavours in this dish and sprigs of it could be used to garnish the plates.

Ingredients

1½–2 lb / 680–900 g salmon fillet
1 tsp cumin seeds

Preserve
Fish course
Pescatarian
Gluten-free

Method

With a pair of tweezers, remove any fine bones from the salmon, and cut it into six even-sized pieces. In a small, heavy frying pan, lightly toast the spices, including the salt and pepper, for 2–3 minutes, and then grind in a mortar or clean coffee grinder. (This is a very nice spiced salt mixture to have on hand, and you may prefer to make it in larger quantities and store it.)

Brush