Prep: 10 mins | Cook: 10 mins | Serves 4
4 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chilli flakes
2 limes, juiced
1 tablespoon finely chopped preserved lemon
4 tablespoons finely chopped coriander leaves
4 x 150g Petuna salmon fillets
500g Roma truss tomatoes, snipped in half
steamed couscous and fresh mint leaves to serve
1. Put the olive oil, cumin, paprika, chilli flakes, lime juice, preserved lemon rind and coriander in a bowl and
stir to combine.
2. Line a baking tray with baking paper and lay the salmon fillets over the top. Spoon the spice mixture over the salmon, then cover with plastic wrap and refrigerate for an hour.
3. Preheat oven to 200°C. Add the tomatoes to the salmon tray and bake uncovered for 10 minutes, or until cooked to your liking.
Serve with steamed couscous and some fresh mint leaves.
Recipes – Michele Cranston
Photography – Brett Stevens