Spice up your salmon dinner with a Persian touch

Spice up your salmon dinner with a Persian touch ...
theprovince.com 11/06/2016 Cuisine

Keywords:#British, #England, #Garlic, #Kitchen, #London, #Montreal, #Persian, #Persiana, #Sabrina_Ghayour, #Sirocco, #Theprovince.com

Recipe for spiced salmon with lemons

By Julian Armstrong, Montreal Gazette June 10, 2016
Spices and lemon peel zap up a simple fillet of salmon in this recipe from a new Persian cookbook.

* * * If the idea of an ultra-easy salmon dinner with a lively spiced flavour appeals to you, this recipe is tailor-made. It comes from the experienced Persian cook Sabrina Ghayour, known to British audiences for her food writing in London newspapers and her 2014 cookbook, Persiana.
Now Ghayour has published a second book, Sirocco (Appetite by Random House, 2016), more user-friendly than the first one because recipes are shorter and more ingredients are from a well-stocked pantry. She explains that while growing up in England, she learned how to enjoy Western foods cooked in an uncomplicated Eastern fashion. Her section titled My Kitchen Pantry is useful and includes photographs of each of her favourite seasonings. Examples: sumac, a dried and powdered berry, and harissa, a blend of chili peppers and spices.
Ghayour considers the following recipe the easiest way to cook salmon while still providing “the wow factor.” Salmon fillets may be used instead of one big piece.
SPICED SALMON WITH LEMONS
2 1/4 pounds (1 kg) fillet of salmon
grated zest (peel) of 3 lemons
1 tablespoon (15 mL) coarsely ground pepper
4 tablespoons (60 mL) garlic oil (See note below)
2 tablespoons (30 mL) turmeric
1 heaping teaspoon sea salt
1. Preheat oven to 475°F (240°C). Line a large baking sheet with parchment paper or aluminum foil. Place salmon, skin side down, on prepared pan.
2. In a small bowl, make a paste using the lemon zest, pepper, garlic oil and turmeric, mixing until smooth. Rub mixture evenly over the top of the salmon. (If desired, cover and place in refrigerator for an hour or overnight.)
3. Just before baking, season fish evenly with salt and bake for 20 minutes, until the fish seems firm to the touch and will flake with a fork. Serve at once.
serves 8
Note: Garlic oil is available commercially. To make your own garlic oil, crush and peel the cloves from one head of garlic and place in a small saucepan with 1 cup (250 mL) olive oil. Heat over medium-low heat until bubbling hot, about three minutes. Reduce heat to low and simmer for 10 minutes until garlic browns. Let cool, strain and refrigerate.
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