Events and Celebrations

  • 4 salmon fillets, about 200 g (7 oz) each
  • 1 quantity Moroccan Spice Paste (see page 190)
  • spray oil
  • 1 green pepper, deseeded and diced
  • 1 Lebanese cucumber, diced
  • 2 ripe tomatoes, diced
  • ½ red onion, finely chopped
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped coriander
  • 2 large flatbreads
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • salt and black pepper

Use tweezers to remove any small bones from the salmon fillets and place in a ceramic fish. Add the spice paste and rub all over the fish. Marinate for 2—4 hours.

Make the salad. Mix together the pepper, cucumber, tomatoes and onion and herbs in a bowl. Toast the flatbreads on a hot barbecue for 30 seconds or so on each side, cool slightly and tear into bite-sized pieces. Add to the bowl with the olive oil and lemon juice. Season and stir well.

Remove the fish from its dish, spray with a little oil and cook on the hot barbecue for 3—4 minutes on each side until lightly charred and cooked to your liking. Rest briefly, then serve with the salad.

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