Serves: 4

This would be a really fun dish to share; whole piece of salmon flaked on a big board, some salads and potatoes at the side.

Yum.

Cooked this on a grill plate inside on account of the 9c outside weather, though on a BBQ in summer, it would be a real winner.

Easy, healthy, tasty and dramatic to look at.

Another salmon number that you’ll love.

From Tobie and Georgia Puttock’s The Chef gets Healhy.

Ingredients

2 tbsp hot smoked paprika
1 tbsp ground cumin
2 tbsp extra virgin olive oil
4 salmon fillets skin on (160gm each) or 640gm piece, skin on
Rocket leaves to serve

Method

1. Preheat the BBQ, grill plate or a chargrill pan to high.
2. Put the paprika, cumin and olive oil in a small bowl and stir to combine. Rub the spice mix all over the salmon
3. Cook the salmon on the grill for a few minutes each side until cooked though still pink and starting to flake.
4. Remove from the pan, rest for a few minutes and serve with the rocket alongside.