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Olive Salsa Salmon

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Salmon is definitely my go-to fish and while I love it, I do get bored of it sometimes. This punchy olive salsa transforms it into something exciting and delicious, and it’s so incredibly easy to make. You can whack it all into a food processor or do it by hand like I did for less washing up.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 hungry people 1x

Ingredients

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  • 4 tbsp extra-virgin olive oil
  • 1 tsp cumin seeds
  • 1 orange, juice and zest
  • 75g green olives, finely chopped (drained weight)
  • 15g fresh coriander (or flat-leaf parsley)
  • 1 large garlic clove, minced
  • 1 tsp pul biber
  • ½ tsp smoked paprika
  • 500g salmon fillet
  • lemon wedges, to serve (optional)

Instructions

  1. Heat your oven to 200°C / fan 180°C.
  2. Place the extra-virgin olive oil and cumin seeds in a small saucepan and set it over a medium heat.
  3. Once the cumin seeds begin to sizzle, remove the saucepan from the heat at att the orange zest and juice, green olives, fresh coriander, garlic, pul biber and paprika. Stir to combine, then taste before deciding whether to season with salt and pepper (your olives may be slty enough that you don’t need anymore salt). Refrigerate while you move onto the salmon – letting the salsa sit lets the flavours develop.
  4. Lightly drizzle the salmon with extra-virgin olive oil and season with salt and pepper. Rub the seasoning over the salmon so it’s evenly coated, then roast for 10 to 12 minutes, or until just opaque and easily flaked with a fork. Please note that the exact cooking time will depend on the thickness of your fillet.

Notes

If you don’t have pul biber, you can substitute it for half the amount of chilli flakes plus a pinch of smoked paprika.

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