Ingredients
- 2 cloves garlic, crushed
- 1/2 bunch fresh coriander, chopped
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 chilli chopped (or chilli paste)
- Juice of 1 lemon
- Juice of 1 lime
- 2 tbsp olive oil
- 1-1.5 kg side of salmon
- Salt and pepper to taste
Serves: 6-8
Prep: 20 mins
Cooking: 20 mins
Difficulty: Easy
Method
Place all the herbs, spices, juice and oil together in a medium bowl.
Mix until it becomes a paste.
Line universal or baking tray with baking paper.
Lay the salmon on baking paper and season liberally with salt and pepper.
Rub the spice mix over the top of the salmon.
Place the tray into oven on shelf level 3.
Insert the meat thermometer into the fattest part of the salmon and set it to 60⁰C.
Cook salmon on CircoRoast® at 200⁰C until core temperature is reached.
Remove and rest for 10 minutes before serving.
Note
If a MultiPoint MeatProbe is not available cook salmon for 15-20 minutes, or until flesh is firm or cooked to desired doneness.
Recipe presented by NEFF.
