Middle Eastern · Dinner
Fried Salmon with Spice Crust
Salmon fillet coated in a Middle Eastern spice crust of cumin, coriander, sumac and paprika, then pan-fried until the skin turns crisp and the flesh stays moist. Served with lemon wedges and a herby yogurt-tahini drizzle.
$7
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
410Calories
39.2gProtein
25.2gFat
7.5gCarbs
1.9gSugar
2.2gFiber
697mgSodium
115mgChol
5.3gSat Fat
795mgPotassium
135mgCalcium
3mgIron
4.6mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
Instructions
1
Prep
Pat the salmon fillet dry and season both sides with cumin, coriander, sumac, paprika, salt and black pepper, pressing the spices into the flesh.
2
Fry
Heat the minced garlic in olive oil in a nonstick skillet over medium-high heat until it shimmers, then lay the salmon skin-side down and fry for 4 minutes until the skin is crisp and deep golden.
3
Fry
Flip the fillet with a spatula and fry the second side over medium heat for 3 to 4 minutes until the flesh is opaque throughout and flakes easily with a fork.
4
Plate
Whisk the plain yogurt, tahini and lemon juice together until smooth, set the crusted salmon on a plate, spoon the sauce alongside, scatter with chopped parsley and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salmon fillet, skin on
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp ground coriander
- 2 tsp2 tsp sumac
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 clove2 clove garlic
- 2 tbsp30ml olive oil, for frying
- 11 lemon, cut into wedges
- 4 tbsp60g plain yogurt
- 2 tsp10g tahini
- 2 tsp10ml lemon juice
- 2 tbsp2 tbsp parsley
