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Salmon

Chilli-spiced salmon

This spicy fish supper is a breeze to put together for family or friends - open the parcels at the table.

Ingredients:

  • 6 garlic cloves
  • large bunch fresh coriander
  • 1 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • large pinch saffron strands
  • 5cm/2in piece ginger
  • 1 red chilli, trimmed, seeds removed
  • 2 tbsp white balsamic vinegar (or ordinary balsamic vinegar)
  • 1 lemon, juice only
  • 3 tbsp good-quality olive oil
  • salt, to taste
  • cayenne pepper, to taste (optional)
  • 4 x 150g/5oz salmon fillets
  • 1 tsp olive oil
  • 1 white onion, sliced into thin wedges
  • 2 red peppers, stalk removed, de-seeded, flesh cut into strips
  • 100ml/3½fl oz white wine
  • 200g/7oz cherry tomatoes, halved
  • 2 tbsp fresh basil leaves, finely chopped
  • 1 tsp grated lemon zest
  • dash vegetable oil, for greasing
  • ½ lemon, cut into 4 thin slices
  • cooked couscous, to serve
  • black olives, sliced, to serve

Directions:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • For the chermoula paste, blend all of the paste ingredients, except the salt and cayenne pepper, in a food processor until smooth and well combined. Season, to taste, with salt and cayenne pepper, if using.
  • Spread the chermoula paste liberally all over the salmon fillets. Cover and set aside to marinate for as long as possible, and up to an hour if time allows.
  • Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and red peppers and fry for 3-4 minutes, or until they start to soften but are still intact.
  • Add the wine and bring the mixture to the boil, then reduce the heat until the wine is simmering. Simmer for 2-3 minutes, or until most of the wine has evaporated.
  • Add the tomatoes, reduce the heat slightly, and cook for 4-5 minutes, or until they start to break down. Stir in the basil and lemon zest.
  • Cut four large pieces of baking parchment or aluminium foil – each needs to be large enough to wrap a fish fillet. Brush or spray each piece of parchment or foil with a little vegetable oil, then place one chermoula-coated salmon fillet into the centre of each.
  • Place a slice of lemon on top of each fish fillet. Spoon one-quarter of the red pepper and tomato mixture alongside each piece of fish.
  • Neatly wrap the fish parcels by bringing the opposite edges of the parchment or foil together and folding to seal on all sides.
  • Place the fish parcels on a baking tray and bake in the oven for 12-15 minutes, or until the salmon is cooked through. (To check the fish is cooked through, remove one parcel from the oven and open slightly - the salmon is cooked through when it flakes easily with a fork. Caution: Steam will escape from the parcel as you open it.)
  • To serve, place the unopened parcels onto serving plates. Allow each person to open their own parcel. Serve with a large bowl of steamed couscous and a few black olives.