Its a match made in heaven!
I don't even like Salmon! It tastes too much like a river to me. But add our Baharat spice blend and it changes it completely. Its a wonderfully aromatic intense spice blend that elevates this fish dish through the roof. Its a bit posh too and a perfect starter for fine dining!
Baharat Spice Seared Salmon With Greek Style Green Beans and Red Peppers
Rated 5.0 stars by 1 users
Category
Fish
Servings
4
Prep Time
10 minutes
Cook Time
10-15 minutes
First time I tried this my first though was wow this is a perfect combination. Its quick, easy and delicious. A trademark Spice Pantry recipe!
Author:Simon
Ingredients
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1 tbsp Spice Pantry Baharat spice Blend
Olive oil
- 1 small onion (diced)
425g chopped tomatoes or a 400g tin of chopped tomatoes
1 tbsp chopped dill
½ tsp salt
340g green beans (stem ends trimmed)
½ red pepper sliced lengthways
454g salmon fillet (with skin, cut into 4 portions)
200ml of water
Directions
Let's Prep!
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Take the Spice Pantry Baharat spice Blend and 2 tbs of olive oil and mix, making a paste. Brush this paste on to the salmon non skin side or both if skinless and set aside.
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Slice red peppers lengthways into strips, top and tail the green beans.
Let's Cook!
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Place 1 tbsp of olive oil in a large saucepan and gently cook the onions until soft and golden.
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Stir in your tomatoes, 200ml of water, 1 tbsp of the dill and salt. And bring to a boil. Add your green beans and peppers, stir, and reduce to a simmer for about 10-15 minutes or until the beans are tender, making sure you stir occasionally.
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While this is cooking you can cook your salmon.
Oven Cook
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Set oven to 425° f/ 220°c/ fan 200°c/ gas mark 7
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Take a baking sheet and cover with foil or baking parchment and lightly coat with oil, place the seasoned salmon skin side down and cook until pink all the way through, 8-10 minutes or until fully cooked. If you have a meat thermometer the temperature should be 145°f/ 63°c.
Stove Top
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After coating your portions add a touch of oil (Sunflower is good as the pan needs to be hot) then pan fry for 5 minutes on the skin-side until it is golden brown and crispy, then flip and cook for a further 30 seconds or until your salmon is pink and flaky. If you have a meat thermometer It should be 145°f/ 63°c.
Air Fryer
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Place your coated salmon in one layer and cook for 8-10 minutes at 180°c, if you have large fillets, after 10 minutes keep cooking in small blasts until they are cooked through. If you have a meat thermometer it should be 145°f/ 63°c.
Enjoy!
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Serve the salmon on top of the sauce if your hungry add some rice as a side as well. Enjoy!
