Recipes |  Yogurt & spice roasted salmon


Yogurt & spice roasted salmon

A new Sabrina Ghayour book is always a treat, especially her most recent one Simply, which is packed full of her trademark flavourful recipes. I've tried a couple of them now but particularly liked this ridiculously easy, tasty salmon dish.

Sabrina writes: I love to cook salmon in the oven. It’s lazy, quick, works really well and you don’t need any oil, as salmon is naturally fatty and delicious.

These little salmon bites are something I’ve made time and time again over the years and this method of roasting them at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside. Leftovers also make a great addition to your lunchbox the next day.

Serves 4

500g skinless salmon fillet, cut into 4cm cubes

For the marinade

4 tablespoons Greek yogurt

1 tablespoon garlic granules

1 heaped tablespoon rose harissa 1 teaspoon ground turmeric

1 teaspoon paprika

finely grated zest of 1 unwaxed lime and a good squeeze of juice

1 teaspoon olive oil

generous amount of Maldon sea salt flakes and freshly ground black pepper

To serve

tortilla wraps

sliced tomatoes

finely sliced onion

coriander leaves

Greek yogurt

Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.

Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.

Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.

What to drink: A crisp zesty white like a Rueda or New Zealand Sauvignon Blanc would be perfect with this or a lime Australian riesling

And for other salmon pairings see 10 great wine pairings with salmon

Simply: Easy Everyday Dishes from the Bestselling Author of Persiana by Sabrina Ghayour is published by Mitchell Beazley, £26.00, Photography: Kris Kirkham

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