- 4 x 200g salmon fillets
- quarter of preserved lemon (or zest of a lemon), skin only, finely chopped
- 1 large (or 2 small) vine ripened tomatoes
- 1 lebanese cucumber
- 2 spring onions
- 1 teaspoon red wine vinegar
To prepare ‘jewel’ salsa, quarter tomato, scoop out seeds and dice finely. Halve cucumber lengthways, scoop out seeds and dice finely. Use scissors to snip spring onions into small pieces.
Combine tomato, cucumber, lemon, spring onion and vinegar, stir well. Leave to stand for 30 minutes.
Preheat oven to 180°C. Heat an oven-proof frying pan to high heat and place salmon portions in, skin side up.
Cook for 2-3 minutes until nicely golden, turn the portions over and then place the frypan in the oven.
Bake for 8-10 minutes until salmon is still just pink in the middle (longer if you prefer it cooked all the way through).
Remove frypan from oven (CAREFUL, handle is hot, remember).
If you prefer the skin off, hold the salmon with tongs and separate the skin from the salmon using a spatula.
Place the salmon on a plate and top with salsa.
- This is a very simple meal to prepare and has a lovely light, fresh taste.
- If your kids are old enough to deal with stove tops, ovens and knives, then sit back and relax…you deserve Jewelled salmon. For younger kids, some parent assistance might be required.
- Jars of preserved lemons can be bought in most supermarkets or delis.
- Or if you have an abundance of lemons at the moment (they occupy every spare bowl I have), then try making your own.
- Recipe created by Melissa Hughes for Kidspot.