Baked Salmon with Sour Cream Dressing
4 Salmon Fillets
2 Tsp cumin powder
1 Lemon, zest & juice
2 Tbsp Olive oil
1 Tbsp harissa paste (I use Belazu)
A handful of herbs, mix of coriander & tarragon, finely chopped
200ml Sour cream (or greek yoghurt)
1 Tbsp finely chopped dill
Salt and pepper
Baking paper and foil
NOTE: never fear if you don’t have the herbs above, you can use any mix of the soft herbs including parsley, basil or mint.
We had this dish at my wedding and I make it regularly. It’s so easy and packed with flavour. It’s really good served with the fully loaded quinoa salad or new potatoes & veg.
Heat the oven to 190°C fan. Cut the carrots into fine strips or use a peeler to get ribbons. Cut strips of zest from the lemon.
In a bowl, put the cumin, olive oil, harissa, lemon juice and mix together. Season with 1/2 tsp salt & a grind of pepper. Add the carrots & lemon zest and toss to coat. Leave to marinate whilst you prepare the baking pouches.
Cut out 4 pieces of foil and 4 pieces of baking paper. They need to be big enough so that they can can be drawn up around the salmon & veg and sealed at the top, so that there is some headspace for the salmon to steam
as it cooks.
Lay out each of the foil sheets and top with the baking paper.
Put just under a quarter of the seasoned carrots into the middle of each parcel. Top with a piece of salmon then add the rest of the carrots and the harissa mix left onto the salmon. Bring the foil parcel up around the salmon and seal at the top by folding/scrunching down the top (like a Cornish pasty!)
Put on a baking sheet & cook for 15-20 mins or until cooked. Check and it should be opaque all the way through the salmon.
Whilst the salmon is cooking mix together your sour cream, chopped dill and a pinch of salt.
The parcels can be brought to the table sealed or you can open them and spoon on the sour cream.
To Drink: Pair with Drinks Kitchen Herb Verde or Orange Cinchona