Moroccan Salmon

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The warm spices of North Africa blend very well with salmon and produce a delicately perfumed dish, ideal for an intimate supper for two.

Assemble

2 salmon steaks
1 small chilli, de-seeded and finely chopped
1 tsp sweet paprika
2tsps cumin
Juice of half a lemon
Chopped cilantro leaves (coriander)
2 garlic cloves, crushed
Freshly ground black pepper
100ml olive oil
Flour for dusting

Mix all the ingredients except the salmon with 50ml of the olive oil. This is your marinade.

Put the salmon steaks into a shallow dish and rub them with the mix, making sure they are well covered. Leave them to stand for 30 minutes

Heat the remaining oil in a pan large enough to hold the steaks. Take the salmon out of the marinade, gently shake off any excess mixture and roll it in the flour to coat. Fry in the hot oil for 4-5 minutes, turning only once. The cooked fish should be crisp and golden in color.

Serve with wedges of lemon and a fresh green salad.

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