Salmon with Preserved Lemons
Packed with Mediterranean flavours, this simple salmon is a quick dinner option that is absolutely delicious!
Ingredients
- 1 preserved lemon seeds & flesh discarded
- 60 ml (¼ cup) extra virgin olive oil
- 2 cloves garlic grated or finely minced
- 1 tbsp flat-leaf parsley minced
- 1 tbsp fresh oregano minced
- 2 tsp date syrup or honey
- 1 tsp harissa
- 1 tsp ground cumin
- ½ tsp sweet paprika
- ¼ tsp ground coriander seed
- 300 g (10 ½ oz) salmon fillet
Instructions
- Very finely chop the preserved lemon peel so that it resembles a paste. Add it to a large zip-top plastic bag along with 2 tsp of the preserved lemon liquid from the jar and the olive oil.
- To the bag, add the garlic, parsley, oregano, date syrup (or honey), harissa, cumin, paprika, coriander and generous grind of black pepper. Seal the bag and squish everything until well combined.
- Add the salmon to the bag with the marinade and seal tightly. Squish the marinade to ensure that it's completely covering the salmon. Allow to rest at room temperature for 15-20 minutes or in the refrigerator for no more than 1 hour.
- Preheat oven to 180°C/350°F. Remove the salmon from the marinade, shaking off the excess. Add to a parchment-lined baking sheet and move to the oven. Cook until the internal temperature registers at 50°C/125°F when an instant-read thermometer is inserted into the thickest part of the fillet - about 15 minutes. Allow to rest for 5 minutes before serving.
Nutrition
Calories: 233kcal | Carbohydrates: 4g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 104mg | Potassium: 831mg | Fiber: 2g | Sugar: 1g | Vitamin A: 547IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 3mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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