Tunisian-Spiced Salmon With Orzo Salad Recipe

Fusion cuisine · 341 calories

Tunisian-Spiced Salmon with Orzo Salad recipe

About this recipe

Tunisian-Spiced Salmon with Orzo Salad is a vibrant, protein-packed dinner featuring flaky salmon infused with bold North African spices, served with a refreshing Mediterranean orzo salad. Perfectly balanced for flavor and fitness enthusiasts, it’s a dish that’s both nutritious and satisfying.

Ingredients

  • - Schwartz Flat Leaf Parsley
  • - Mowi Scottish Salmon Fillets
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 500G Rummo Orzo Pasta - 'Semi Di Orzo', 500G
  • - Biona Organic Whole Cherry Tomatoes
  • 100 G Trs Ground Cumin Jeera Powder
  • - Greenfields Ground Coriander
  • - Schwartz Paprika
  • - Natco Ground Cinnamon 100g
  • 75G Greenfields Cayenne Pepper, 75G
  • 100 G East End Garlic Powder
  • 110G Gourmet Kitchen Himalayan Pink Salt Grinder
  • 1 Piece Cucumber 1Pc
  • 1 Kg Red Onion 1kg
  • 50G Pepper Black Ground BWFO
  • 1 Lemon - 1 Each

Instructions

  1. 1. Preheat your oven to 200°C (180°C fan) or gas mark 6. Line a baking tray with parchment paper.
  2. 2. In a small bowl, mix ground cumin, coriander, paprika, ground cinnamon, cayenne pepper, garlic powder, and a pinch of salt. Rub this spice mixture evenly over the salmon fillets.
  3. 3. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Sear the salmon fillets skin-side down for 3 minutes until crispy, then transfer them onto the prepared baking tray, skin-side up.
  4. 4. Roast the salmon in the preheated oven for 12-15 minutes depending on the thickness of the fillets, until cooked through and flaky.
  5. 5. While the salmon cooks, bring a large pot of salted water to a boil. Add the orzo and cook for 8-10 minutes until al dente. Drain and rinse under cold water to stop it from cooking further.
  6. 6. In a large mixing bowl, combine cooked orzo, diced cucumber, cherry tomatoes, chopped red onion, and freshly chopped parsley. Drizzle with 2 tablespoons of olive oil and the juice of 1 lemon. Season with salt and pepper to taste, then toss well.
  7. 7. When the salmon is ready, remove it from the oven and let it rest for 2 minutes. Plate the salmon with a generous scoop of orzo salad on the side.
  8. 8. Garnish with a sprinkle of fresh parsley and a wedge of lemon. Serve immediately and enjoy the bold, authentic Tunisian-inspired flavors.