Afternoon everybody! After a beautiful weekend with my family and little nephew filled with disney films, slightly delayed Easter egg hunts and a morning baking session, I’m feeling rather inspired to get back on here and share some treats with you. I know I promised you a bake-off treat a few weeks ago but I after much deliberation I decided to enter my trusted Triple Chocolate Cookies which went down a treat (and declared me winner woohoo) so my original planned entry is on the back burner for now – sorry!
I don’t know how the weather has been everywhere else, but down in London summer has definitely arrived, and with the arrival of the glorious sun this week I thought it was about time I posted a proper summery dinner! This is just the kind of food that I love eating when I’m back at home with the family or al fresco with friends as it’s super easy to prepare but really packs a punch in the flavour stakes.
If spicy food isn’t your thing, then you can replace the cayenne pepper with a little more paprika or sun-dried tomato paste for more of a Mediterranean-inspired taste.
Ingredients (Covers 1 medium fillet of salmon)
2 Tbsp Paprika
1 ½ Tbsp Cayenne Pepper
1 Tsp Coarse Sea Salt
½ Tsp Ground Black Pepper
2 Tsp Brown Sugar
1 Tbsp Lemon Zest
1 Tbsp Garlic
1 Tsp Oregano
1 Tsp Thyme
2 Tbsp Olive Oil
1 Salmon Fillet, big enough to serve 3
Mix all ingredients in a small mixing bowl until you have a thick paste and spread over the top of the salmon fillet, until it is completely covered and you can see no pink flesh (like below). Cover with cling film and transfer to a fridge to marinate for at least 3 hours.
When you’re ready to cook the salmon, preheat the oven to 200C/180C Fan/390F and remove the salmon from the fridge.
Oil a roasting tray or dish that is big enough to hold the salmon well with olive oil and gently place the fillet into the dish, scale-side down.
Place the dish in the centre of the oven and cook for 15-20 minutes, until the salmon is pale pink inside and the scales come away from the flesh easily.
Once cooked, remove from the oven and leave to cool for a couple of minutes before serving up with some boiled potatoes and steamed green veg or a fresh green salad.