Spiced Salmon Baked in a Clay Pot
A simple salmon dish inspired by the flavours of India and the Mediterranean. The fish is coated in a fragrant blend of spices, garlic and lemon, then gently baked in a covered clay pot to keep it moist and tender. Serve with lemon and parsley couscous, lentils, or a fresh salad.
Ingredients
- 4 salmon fillets
- 2 cloves garlic crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon chilli powder or chilli flakes adjust to taste
- ½ teaspoon freshly ground black pepper
- Zest and juice of ½ lemon
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 lemon sliced
- A few spring onions sliced (optional)
- A handful of cherry tomatoes optional
Instructions
- In a small bowl, mix together the garlic, coriander, cumin, turmeric, chilli, black pepper, lemon zest, lemon juice, olive oil and salt to form a loose paste.
- Rub the spice mixture over the salmon fillets and leave to marinate for 15–30 minutes while the oven heats to 180°C.
- Lightly oil the base of a clay pot or lidded ovenproof dish. Arrange the lemon slices over the base and place the salmon fillets on top.
- Spoon over any remaining marinade. Scatter over the spring onions and cherry tomatoes if using.
- Cover with the lid and bake for 15–20 minutes, depending on the thickness of the fillets. The salmon should flake easily with a fork but still remain moist in the centre.
- Serve immediately, spooning any cooking juices from the pot over the fish.
Notes
This salmon works particularly well with lemon and parsley couscous topped with toasted flaked almonds. For a little extra heat, serve chilli flakes, chilli oil or mango chutney at the table so each guest can season to taste.
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