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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Bold Moroccan spices add a fabulous flavour to wild salmon in this healthy fish dish. Great for feeding a crowd! Ingredients:
16 large red ripe tomatoes, diced |
2 tablespoons coriander seeds |
1 tablespoon cumin seed |
1 bunch fresh parsley |
8 -10 garlic cloves |
1 jalapeno pepper |
1 bunch fresh cilantro |
1/2 tablespoon fresh ground black pepper |
2 lemons, juice of |
2 1/2 lbs salmon, cut into fillets |
Directions:
1. Place the tomatoes in a large saucepan and cook, over a medium heat, for 10 minutes or so, until reduced by half.
2. Meanwhile, toast the coriander and cumin seeds in a dry frying pan until golden and aromatic - this should take about 30 seconds. Transfer the spices to a food processor.
3. Add the parsley, garlic, jalapeno pepper, fresh cilantro and black pepper. Process to a paste.
4. When the tomatoes have reduced, stir in the spice paste and bring to the boil, stirring well.
5. Preheat the oven to 400°F
6. Leave sauce to cool and add then add the lemon juice.
7. Lay the fish out in a large casserole dish and pour over the sauce. Cover and bake for about 20 minutes, until the fish is cooked through. Serve straight away.
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