Save to your scrapbook
Spiced salmon & grilled vegetable flatbreads
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 large red pepper, halved, deseeded and cut into strips
1 large red onion, trimmed and cut into thin wedges
1 tbsp olive oil
3 tbsp natural yogurt, plus extra to serve
1 large clove garlic, crushed
½ tsp Cooks’ Ingredients Ras El Hanout
2 Waitrose Duchy Organic Scottish Salmon Fillets, skin removed
2 handstretched flatbreads
Handful baby spinach leaves
6 mint leaves, finely shredded
½ lemon, cut into wedges
1. Preheat the oven to 200ºC, gas mark 6. Toss together the pepper, onion and oil. Season and spread over a medium, foil-lined baking tray and roast for 10 minutes. Meanwhile, mix the yogurt, garlic and ras el hanout in a bowl; season. Cut each salmon fillet into 5 even pieces and coat in the marinade.
2. Remove the vegetables from the oven. Turn the setting to grill on a high heat and arrange a shelf at the top. Push the vegetables to one side of the tray and arrange the salmon on the other. Once the grill is hot, place the tray beneath it and cook the salmon and vegetables for 3 minutes. Remove the tray, stir the vegetables and turn the salmon, then return to the grill for 2 minutes until the salmon is cooked through and opaque. Remove the salmon and vegetables from the oven. Sprinkle the flatbreads with water; grill for 2 minutes.
3. Arrange the flatbreads on plates and top with the spinach, vegetables and chunks of salmon. Finish with the yogurt, mint and lemon wedges for squeezing over. Serve immediately.
Ras el hanout is a rich, fragrant spice blend often used in Moroccan cooking. It’s great mixed with yogurt as a marinade for meat and seafood.
Typical values per serving:
1616mg omega 3/2 of your 5 a day
This recipe was first published in September 2021.