The intense smokiness from the rub complements the salmon perfectly.
Salmon is such a versatile fish – whether it be smoked, poached, pan-fried or baked, it provides an incredible canvas for us to utilise. In this recipe, I’ve put together a deep, smokey spice mix that coats the salmon, creating a crust, and served it with a garlicky spring onion dressing.
2 salmon fillets, skin-on
1 cloves of garlic
zest of 1 lemon
2 tbsp olive oil
2 spring onions
2 tsp paprika
1 tsp ground coriander
1 tsp cumin
1 tsp chilli powder
1/2 tsp garlic powder
In a bowl, mix the olive oil and all the spices. Rub the salmon on both sides with the rub and set aside.
Char the spring onions over a naked flame or in a pan – don’t go too far, just make sure much of the onion is blackened or blistered. Slice up and in a bowl mix with the olive oil, grate in a garlic clove, lemon zest, salt and pepper.
Fry the salmon – add some oil in a large frying pan and bring the oil up to heat. Add the salmon skin-side down and fry for 3 minutes. Flip over and fry for a further 2 minutes.
Plate up the salmon and top with the spring onion dressing. Serve with lemony put lentils for a healthy supper.