Grilled Salmon with Ezme Salad
Simple, fast and full of colour, tender grilled salmon is served atop a bed of Turkish-style ezme salad for a midweek meal redolent with spice that delivers a big reward with just a minimal investment of time.
Recipe
1
Marinate Salmon
Zest ½ the lemon. Place lemon zest, 20ml (1 tablespoon) olive oil, Classic Cumin and Coriander Blend and salmon in a bowl. Season with salt and pepper and mix well.
2
Cook Salmon
Preheat oven grill to high. Place salmon on a lined baking tray and grill for 8 minutes or until cooked to your liking. Set aside and keep warm.
3
Prepare Salad
Finely dice spring onions, tomatoes and capsicum. Chop parsley.
4
Finely Chop Salad
Place diced spring onion, tomato, capsicum and most of the parsley (reserving some to serve) together on a chopping board and use a large knife to finely chop until mixed well. Transfer to a bowl.
5
Mix Ezme Salad
Add pomegranate molasses, juice of ½ the lemon half and remaining olive oil to salad. Season with salt and pepper and mix well to combine.
6
Plate Up
Cut remaining lemon into wedges. Top ezme salad with salmon and reserved parsley and serve with lemon wedges.