A lovely fish recipe inspired by a Palestinian recipe from this marvellous book “The Palestinian Table” a gift I received for Christmas. There are no salmon in the Mediterranean and the recipe is usually made with white fish, but I found it worked perfectly with fresh salmon. I served it with plain pasta (farfalle) and a side of sliced avocado. You can also serve it with white rice and a salad of choice.
For two filets of fresh salmon:
1- In a baking dish place the dry spices: one teaspoon each of black paper crushed, cumin and cilantro seeds crushed; the seeds of seven cardamon pods and half a stick of cinnamon.
2- Add some fresh ginger root crushed and garlic.
3- Add two tomatoes cut in cubes and one lime sliced with each slice cut in half. Remember to take away the seeds.
4- Add just a bit of olive oil and mix.
5- Place the salmon filets in the dish and cover with the mixture.
6- Cover with aluminium foil (make a few holes to allow the steam to escape) and bake gently for 15 to 20 minutes in a 200º c. oven.