Name: Yogurt and Spice Roasted Salmon
Yield: 4 servings
Ingredients: 500g skinless salmon fillet, cut into 4cm cubes; 4 tablespoons Greek yogurt; 1 tablespoon garlic granules; 1 heaped tablespoon rose harissa; 1 teaspoon ground turmeric; 1 teaspoon paprika; Finely grated zest of 1 unwaxed lime and a good squeeze of juice; 1 teaspoon olive oil; Generous amount of Maldon sea salt flakes and freshly ground black pepper; Tortilla wraps; Sliced tomatoes; Finely sliced onion; Coriander leaves; Greek yogurt

Photo of charred salmon with sour cream red onions tomatoes and cilantro on flour tortillas with two glasses of seltzer.

Photo and Food Styling by Joseph De Leo

These little salmon bites are something I’ve made time and time again over the years and this method of roasting them at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside. Leftovers also make a great addition to your lunchbox the next day.

Recipe information

Yield
4 servings

Ingredients

500g skinless salmon fillet, cut into 4cm cubes

For the marinade:

4 tablespoons Greek yogurt

1 tablespoon garlic granules

1 heaped tablespoon rose harissa

1 teaspoon ground turmeric

1 teaspoon paprika

Finely grated zest of 1 unwaxed lime and a good squeeze of juice

1 teaspoon olive oil

Generous amount of Maldon sea salt flakes and freshly ground black pepper

To serve:

Tortilla wraps

Sliced tomatoes

Finely sliced onion

Coriander leaves

Greek yogurt

Preparation

Step 1
Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.
Step 2
Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.
Step 3
Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.

Excerpted from Simply: Easy everyday dishes from the bestselling author of Persiana by Sabrina Ghayour (Mitchell Beazley). Photography by Kris Kirkham. Copyright © 2020. Buy the full book from Amazon.

TagsSalmon Fish Seafood Yogurt Dairy Harissa Lime Citrus Fruit Main Dinner Lunch Gluten Free Nut Free Quick Easy Weeknight Meals Roast Cookbooks

Recipe notes

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