Satisfying suppers: Citrus-spiced salmon
Packed with omega-3’s, salmon is the perfect centerpiece for a mood-boosting winter feast. Try it baked with a light and wheat-free citrus-spiced crust for added zing
Sat Fat: 4.5g
4 tbsp dried edible rose petals, ground
2 tsp sumac
1 tsp dried lime powder
1 tsp ground cumin
½ tsp ground cinnamon
Finely grated rind of 1 orange
Finely grated rind of 1 lime
3-6 tbsp olive oil
6 skinless salmon fillets (100g each)
Sea salt and freshly ground black pepper
Lemon wedges and mixed salad, to serve
1 Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking sheet with non-stick baking paper.
2 Combine the ground rose petals, spices and orange and lime rind in a small bowl. Add the oil and stir well to form a wet marinade for the salmon.
3 Rub each salmon fillet well with the spice marinade and place on the prepared baking sheet. (You can cover and leave overnight in the refrigerator to marinate, if you wish.)
4 Season the fillets well with sea salt and black pepper. Bake for 10-12 mins, until the fish is cooked through. Serve with lemon wedges and a mixed salad.
Citrus-spiced salmon from Persiana by Sabrina Ghayour (Mitchell Beazley, £25; www.octopusbooks.co.uk). Photography by Liz and Max Haarala Hamilton.