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Saturday, 8 February 2014

SPICY SALMON

SPICY SALMON CHERMOULA
We couldn't wait to try this SPICY SALMON.  After testing out the spicy CHERMOULA rub (with this fabulous aubergine recipe) we knew we were hooked. You could use TROUT instead.
Middle eastern spice mixes have given our dishes a real boost.
The great thing is, it's more a case of mixing the right spices together, rather than relying on special cooking skills to take your food to a different dimension.
We would estimate this lunch at around 450 calories. This includes the green salad dressed with oil and a scoop of salad grains. The fish was soft and delicate while the grains added a nutty texture. We bought a Marks and Spencer salad - lentil, quinoa and pecan couscous - which went well.
After marinating the fish for an hour, the whole dish takes less than 15 minutes to cook. Here's the ingredients for the Chermoula:

This CHERMOULA spice mix is from Ottolenghi
Ingredients:
4 cloves of garlic, crushed
60g coriander finely chopped
1 preserved lemon (skin only) chopped
3 tsp ground cumin
2 tsp sweet paprika
2 tsp lemon juice
4 tbsp olive oil*(see note)
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Thoroughly blend all the ingredients together. *I used 2 tbsp of olive oil.

Remove skin from salmon and coat with the marinade - leave for an hour.

Cook salmon in a frying pan - or use a griddle pan like we did. Our 140g salmon took approx 4 minutes each side. Rest the fish for a couple of minutes while you prep the salad.

I would recommend looking out for preserved lemons, as I loved the occasional hit of 'a different kind of' lemon.
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TIP:  - Do you know how many calories you are allowed each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
You'll find our WEIGHT LOSS PLAN here. 
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