Beurre Noisette Ras el-Hanout Salmon with a Mint and Cucumber Chickpea salad

Salmon perfectly compliments the delicate fragrances and flavours of our Ras-el-Hanout. 

Serves: 2

Cooking time (including prep): 30 minutes

Difficulty: Easy

Spices Used: Ras-El-Hanout (One Thousand and One Nights Chest). 

 

2 x salmon fillets

2 x tbsp Ras el Hanout

1/4 lemon

50g butter

Mint

¼ Cucumber

3 tbsp Yoghurt

400g chickpeas

Kale

Aleppo Chilli Flakes

 

Bake the salmon for 10 minutes at 180 degrees. As salmon is a very oily fish you don’t need to worry about putting anything on it.

 

Mix 3 tbsp of yoghurt, chopped mint and cucumber either quartered or diced according to your preference (use just under ¼ of a cucumber for 2 people). Mix in the chickpeas, zest of one lemon and a squeeze of lemon juice (about ¼ of a lemon). Add a handful of boiled kale and mix.

 

Make a beurre noisette from your butter – in a small pan heat the butter gently until it turns a lovely light golden brown. Mix in 2 1/2 tbsps. of Ras el-Hanout and mix. Pour the butter mix over the salmon after it’s had 10 minutes in the oven. Cook the salmon for another 3 minutes.

 

Serve the salmon on top of the chickpeas with a squeeze of lemon and Aleppo chilli flakes.

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