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Salmon a la Malouf

7/05/2013 by Kate in Quick Suppers, Recipes 0

Inspired by ‘Malouf’

Serves 2

  1. Dry 1 tsp fennel seeds and zest of a lime on a baking tray in the oven at lowest heat for 10 mins, crush in a pestle & mortar and add a tsp of sumac.
  2. Boil new potatoes.
  3. Pre-heat oven to highest temp.
  4. Season 2 salmon fillets, heat a little olive oil in an oven proof frying pan and fry skin side down for a minute until crispy.
  5. Take off the heat, smooth a little Dijon mustard over the top of fillets and then add the spice mix evenly.
  6. Pop the pan in the oven for 2-4 mins. Be brave and leave the salmon rare in the middle – it is amazing that way.
  7. Roughly crush the new potatoes and add a little butter and salt.
  8. Serve the salmon on top of the potatoes with some fresh watercress and a squeeze of lime juice.
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