Citrus Spiced Salmon, Turmeric and Cumin Potatoes and a Fattoush salad

Right now I am looking at the windows of space rockets and Top With Cinnamon. The space rocket windows was homework. Just saying.
I just made dinner and boy it was good. Really good. Citrus spiced salmon, turmeric and cumin potatoes and a fattoush salad. <3
We have cows in our field next door. They keep chasing each other at random times. Do cows always do that? Even more wildlife news. The birds are back!!! We have seen Woody(guess what bird that is?), a nuthatch, loads of blue tits and other birds. The chickens have decided to take refuge under the bird feeder all day. greedy.

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All of the parts of the recipe are from the cookbook Persiana. The potatoes and salmon are a favourite in our family!


For 6:

6 skinless salmon fillets,
about 100g each

4 tbsp dried edible rose petals, finely ground (we don't use them)

2 tsp sumac

1 tsp ground cumin

1/2 tsp ground cinnamon

finely grated rind of an orange

finely grate rind of a lime

3-6 tbsp olive oil

sea salt and freshly ground pepper

lemon wedges, to serve

Preheat the oven to 200°C/fan 180°C/gas mark 6 (preferably fan assisted for this recipe, as a higher heat gives better results). Line a baking sheet with nonstick baking paper.

Combine the ground rose petals, spices and grated orange and lime zest in a small bowl, add the olive oil and stir well to from a wet marinade for the salmon.

Rub each salmon fillet well with the spice marinade and place it on the prepared baking sheet. (At this stage you can cover with cling-film and leave overnight in the refrigerator to marinate, if you wish.) Once all the fillets are well coated in the marinade, season them well with sea salt and black pepper, then back for 10-12 minutes until the fish is cooked through. I like to serve this with lemon wedges and a Fattoush Salad.


For 4-6 as a side

750g baby new potatoes, scrubbed

4 tbsp olive oil

2 heaped tsp turmeric

3 heaped tsp ground cumin

1 tsp cayenne pepper (WE DON'T USE IT!)

3 tsp seas salt flakes

freshly ground black pepper

Preheat the oven to 200°C/fan 180°C/gas mark 6. Line a large baking tray with nonstick baking paper.

Halve the potatoes. If you are using a larger variety of potato, cut them into rough 2 cm cubes. Ensure all the pieces are roughly the same size (there is no need to be too obsessive about this) so that they cook evenly.

Place the potatoes onto the prepared baking tray and drizzle olive oil over them. Sprinkle over the turmeric, cumin, cayenne pepper, sea salt, and a generous amount of black pepper and, using you hands, mix everything together, ensuring the potatoes are evenly coated in the oil-spice mix. Spread out the potatoes in a single layer so that they roast properly, then roast for 45 minutes, or until nicely golden brown. Keep in mind that the spice blend will have coloured the potatoes, so once done they will be a deeper brown than you are expecting.

Serve with meat or chicken, or crumble over a little feta and some fresh herbs of your choice to make this dish a meal in itself.


Serves 6

2 (preferably stale) large pittas

400g cherry or baby plum tomatoes, roughly chopped

4 heads of baby gem or romaine lettuce, halved lengthways and roughly chopped

1 large cucumber, halved lengthways and cut into 1 cm half moons

1 red pepper, cored, deseeded and cut into 2.5 dice

1 green pepper, cored, deseeded and cut into 2.5 dice

200g radishes, trimmed and cut into quarters

1 bunch of spring onions, thinly sliced

1 x 20g packet of flat leaf parsley, leaves picked and finely chopped

1 x 20g packet of mint, leaves picked and finely chopped

1 heaped tbsp sumac, plus extra to garnish

5 tbsp olive oil

juice of 1 1/2 lemons

sea salt

ground black pepper

Preheat the oven to 200°C/fan 180°C/gas mark 6. Line a baking sheet with nonstick baking paper.

Cut the pittas roughly into 4cm squares and lay them on a baking sheet. Toast them in the oven for 15 minutes, or until they are dry and completely crunchy.

Put all the salad ingredients into a large salad or mixing bowl and sprinkle over the sumac, olive oil, lemon juice, sea salt and black pepper to taste. Toss the salad well, ensuring everything gets a good coating of dressing. Serve it piled high, topped with croutons and an extra sprinkling of sumac.

I know the photo is tiny but it came from instagram and was a bit small. :)


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