Recipe: Blackened salmon and tabbouleh
9th Sep 2018 Recipes
1 min read
“Blackening” shouldn’t always be associated with burning: in this recipe, the dark casing gives way to blush pink and beautifully cooked salmon with tabbouleh
“Blackening” shouldn’t always be associated with burned barbecue sausages. It works particularly well in this salmon recipe, where the dark casing gives way to blush pink and beautifully cooked salmon, making it a dramatic dinnertime serve.
Drinks Tip… There’s been a revolution in modern Spanish white winemaking, and there are few better examples than Galician albariño. The north coast is known for seafood wines—expect mouth-watering freshness, often a citrus sharpness and rich, apricot notes.
Ingredients (Serves 4)
Salmon:
- 1tbsp hot smoked paprika
- 1⁄2tsp ground cumin
- 1⁄4tsp cayenne pepper
- 1⁄2 side salmon (500g)
- 4tbsp olive oil
And for the salad:
- 75g bulgur wheat
- 3tbsp olive oil
- 1 lemon, tested and juice
- 3 tomatoes, diced
- 120g flat-leaf parsley, picked & sliced
- 30g mint leaves, picked and sliced
- 6 spring onions, finely sliced
Method
- Mix the hot smoked paprika, cumin and cayenne. Brush the flesh side of the salmon with two tbsp of oil, and sprinkle the spice mix over the salmon
- Turn your hob to the hottest setting and heat a frying pan until it’s smoking. Put a square of baking parchment in the pan, which is roughly the same size of the salmon. Now, lay the salmon—flesh down—onto the baking parchment and leave it to cook for eight to ten minutes
- Once you can see an opaqueness creeping up two-thirds of the salmon flesh, lift the salmon out of the pan. Pour the remaining two tbsp of olive oil into the pan and carefully flip the salmon into the pan skin-down this time, leaving it to cook for a final five to six minutes. Cover with foil and set aside to rest
- Cook the bulgur wheat according to pack instructions. Whisk the olive oil, lemon juice and zest in a mixing bowl, then add the other salad ingredients and toss through the bulgur wheat. Plate up and serve, feasting style, for a mid-week banquet
