LEMONY SPICED CORSS-HATCHED SALMON
INGREDIENTS:
- 1 (25cm long) piece salmon
- 2 Tbsp olive oil
- 1 lemon, halved
- 1 Tbsp kosher salt
- 1&1/2 tsp coarse black pepper
- 1 tsp paprika
- 1 tsp sumac
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1 tsp dried cilantro
- 1 tsp dried parsley
Cooking steps
Step 1
Preheat oven to 180°c (350°f) Cut 1 inch vertical slices (about 3/4 of the way through the flesh, not through the skin!) and then do the same horizontally to create a cross hatch. Drizzle olive oil. Rub into all the slits. Add salt, pepper and the juice of only 1 half of the lemon. Rub again. Add spices and rub into the salmon. Make sure to get in to every slit! Cut the second lemon half into four pieces. To create for half wedges. Turn each wedge on its side and thinly slice. Place slices into the slits of the salmon alternating direction to create a fun effect. Place salmon in the oven and cook for 25 minutes until crispy on the outside and juicy on the inside! Serve hot or room temperature and enjoy!
