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PREP 15 minutes
TOTAL 1 hour 30 minutes
Serves
US | METRIC

INGREDIENTS

For the Salmon
  • 2 Salmon fillets - skin on
  • 1 tbsp Lebanese 7 spice mix
  • 1 Heaped teaspoon Dried Harissa spices
  • Glug of light olive oil
  • 1 Heaped teaspoon Mixed sesame seeds (or just black or white)
For the dip
  • 1 Aubergine
  • 1 Garlic clove - crushed
  • ½ Spring onion - the whiter side (save the other side for garnish if you like)
  • ½ Green chilli - finely chopped
  • 1 tbsp Dill - chopped
  • 50 g Full fat Natural or Greek Yoghurt
  • 1½ tbsps Tahini
  • Squeeze of lemon juice
  • Pinch of salt (I used smoked)
  • Pinch of Sumac to garnish (optional)
For the cous cous
  • 100 g Dried flavoured cous cous (I always use Ainsley Harriots)
  • 100 ml Vegetable stock
  • Pinch of salt
  • Drizzle of olive oil
Lebanese Spiced Salmon

Lebanese Spiced Salmon

With fragrant cous cous & an aubergine dip

This is such a flavourful dish and works so well with salmon. I love Lebanese spices because they can be used with almost anything!

1) First thing you want to do preheat your oven to 200℃ then get all your spiced together for the salmon

2) In a bowl or zip lock bag pop in your salmon and generously cover with all marinading spices and the touch of oil - set aside

3) To get the smokey flavour of the dip you need to roast the aubergine in the over for at least an hour - which leaves your salmon to get a good marination

4) Prick the aubergine slightly before putting it in the oven and carefully turn it every so often - you want the skin to be really dark before taking out

5) Whilst the aubergine is doing it's thang, get all the rest of the ingredients for the dip out along with a small blender or a pestle and mortar

6) In your chosen weapon place the crushed garlic, spring onion, chilli and lemon juice - give it a good ol' bash until it forms a paste

7) Now add in your tahini, yoghurt, salt and dill - combine them all together. Remember to taste as you go along

8) Carefully split the aubergine in half and scrape out the inside flesh and combine in to the other dip ingredients - the hot aubergine will slightly cook the garlic, onion & chilli which will take some rawness off of it

9) Pop the dip in the fridge to cool down

10) Get your kettle on and prepare your stock, pop your dried cous cous in a dish and cover with the stock, it should be about 0.5 cm above the cous cous , cover with cling and leave to plump up

11) Get a pan nice and hot on the hob and place your salmon skin side down and fry for 3-4 mins - do not move the fish until it naturally lifts off

12) Flip the fish over gently and fry for a further 2 mins

13) Take off the heat and finish off with a knob of butter - Salmon really doesn't need that long in the pan!

14) Serve with your dip and cous cous (which you can fluff up with the back of a fork)


Enjoy!

Lebanese Spiced Salmon

Lebanese Spiced Salmon

With fragrant cous cous & an aubergine dip

This is such a flavourful dish and works so well with salmon. I love Lebanese spices because they can be used with almost anything!

PREP 15 minutes
TOTAL 1 hour 30 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the Salmon
  • 2 Salmon fillets - skin on
  • 1 tbsp Lebanese 7 spice mix
  • 1 Heaped teaspoon Dried Harissa spices
  • Glug of light olive oil
  • 1 Heaped teaspoon Mixed sesame seeds (or just black or white)
For the dip
  • 1 Aubergine
  • 1 Garlic clove - crushed
  • ½ Spring onion - the whiter side (save the other side for garnish if you like)
  • ½ Green chilli - finely chopped
  • 1 tbsp Dill - chopped
  • 50 g Full fat Natural or Greek Yoghurt
  • 1½ tbsps Tahini
  • Squeeze of lemon juice
  • Pinch of salt (I used smoked)
  • Pinch of Sumac to garnish (optional)
For the cous cous
  • 100 g Dried flavoured cous cous (I always use Ainsley Harriots)
  • 100 ml Vegetable stock
  • Pinch of salt
  • Drizzle of olive oil

1) First thing you want to do preheat your oven to 200℃ then get all your spiced together for the salmon

2) In a bowl or zip lock bag pop in your salmon and generously cover with all marinading spices and the touch of oil - set aside

3) To get the smokey flavour of the dip you need to roast the aubergine in the over for at least an hour - which leaves your salmon to get a good marination

4) Prick the aubergine slightly before putting it in the oven and carefully turn it every so often - you want the skin to be really dark before taking out

5) Whilst the aubergine is doing it's thang, get all the rest of the ingredients for the dip out along with a small blender or a pestle and mortar

6) In your chosen weapon place the crushed garlic, spring onion, chilli and lemon juice - give it a good ol' bash until it forms a paste

7) Now add in your tahini, yoghurt, salt and dill - combine them all together. Remember to taste as you go along

8) Carefully split the aubergine in half and scrape out the inside flesh and combine in to the other dip ingredients - the hot aubergine will slightly cook the garlic, onion & chilli which will take some rawness off of it

9) Pop the dip in the fridge to cool down

10) Get your kettle on and prepare your stock, pop your dried cous cous in a dish and cover with the stock, it should be about 0.5 cm above the cous cous , cover with cling and leave to plump up

11) Get a pan nice and hot on the hob and place your salmon skin side down and fry for 3-4 mins - do not move the fish until it naturally lifts off

12) Flip the fish over gently and fry for a further 2 mins

13) Take off the heat and finish off with a knob of butter - Salmon really doesn't need that long in the pan!

14) Serve with your dip and cous cous (which you can fluff up with the back of a fork)


Enjoy!