Simmered in a fragrant pool of silky fish fumet, this Moroccan-inspired salmon becomes wonderfully tender, infused with saffron, sweet paprika and fresh herbs. Preserved lemon and olives cut through the richness, creating a vibrant, aromatic broth that’s perfect for ladling over warm fregola.
Serves 4
¼ cup flat-leaf parsley,chopped
2 Tbsp fresh coriander, chopped
3 Tbsp extra virgin olive oil (EVO)
2 tsp La Chinata sweet smoked paprika
Pinch Kiam saffron tips, crushed in a little hot water
½ tsp Spice Trader ground ginger
2 garlic cloves, crushed
4 x 120g portions Akaroa salmon fillet
1 large red onion, thinly sliced
480g bottle El Navarrico fish fumet
¼ Sabato Julie Le Clerc preserved lemon, finely chopped
12-16 Losada pitted Manzanilla olives
1 cup Qui Sardegna fregola sarda, cooked, to serve
Fresh coriander leaves, to garnish
In a large bowl, mix parsley, coriander, EVO, paprika, saffron, ginger and garlic. Coat the salmon with the mixture, cover and refrigerate to marinate for 1-2 hours.
Preheat oven to 180°C. Put the onion slices in a single layer in the base of a casserole dish. Place the salmon portions on top of the onion.
Pour the fish fumet around the fillets and scatter around the preserved lemon and olives. Bake, uncovered, for 20-25 minutes, until the fish flakes easily, indicating it is cooked.
Serve salmon and vegetables on a bed of fregola to soak up all the flavoursome cooking liquid. Garnish with coriander.
