Last night I made fish, for the first time in ages. One of the reasons I’m vegetarian is because it’s more environmentally friendly, but after last night I realized it’s also (probably) because it saves me from the hassle of cooking fish. Especially when you have to scale the fish. I used to have a fish scaler, but alas, it had disappeared within the deep, dark, depths of my dorm in first year. After useless attempts to scale the salmon last night, I gave up and simply skinned the fish. I usually pan-fry or bake salmon as it is, but I decided to be a bit creative last night. Mm, this was definitely a tasty and healthy dinner! The fish is obviously not vegetarian, but the tabbouleh is 😉
Sesame crusted salmon with a lemon-chili marinade
– four pieces of salmon
for the marinade:
– 3-4 tablespoons olive oil
– juice of half a lemon
– 1/2-1 teaspoon of chili powder and/or chili flakes
– salt and pepper
for the crust:
– 1-2 tablespoons sesame seeds
– some fresh thyme
– 1-2 teaspoons cumin
– lemon juice
– sea salt
Skin the salmon, and place it on an oven tray. Pre-heat the oven to around 200 degrees celsius. Mix the olive oil, lemon juice, chili, and salt and pepper in a bowl. Use your hands (or a brush) to coat the fish with the marinade. Let it sit while you prepare the sesame crust.
Toast the sesame seeds in a pan or in the oven- this takes a few minutes. Make sure you don’t burn them! That’s a mistake I often make… Place the leaves of thyme (off the branches/stems) and cumin in a food processor with the toasted sesame seeds, drizzle some lemon juice. Food process. It should be crumbly, but not a liquid paste. Crust the salmon accordingly, and place sea salt flakes on top. Bake for around 10 minutes, salt and pepper to taste.
– 3 bunches of flat leaf parsley. Discard the stems and chop the parsley.
– 4 spring onions, sliced/chopped
– 4 tomatoes, chopped
– a handful of mint leaves, chopped
– 100g bulgur wheat, cooked
– lemon juice (as much as you’d like)
– olive oil (as much as you’d like)
– sea salt and pepper
Chop the vegetables, and cook the bulgur wheat (boil with water on high heat for around 5 minutes). Once cooled, mix the vegetables and bulgur wheat in a large bowl. Drizzle with lemon juice and olive oil. Salt and pepper to taste.
Recipe adapted from and inspired by What’s for Lunch Honey?