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