Salmon with Preserved Lemon and Green Olives
Olives and preserved lemon are both high-salt foods, so the amounts used in this recipe are limited. Feel free to increase the amounts of the herbs and spices to taste, however, as all of these are high in brain-booting anti-oxidants.
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- 4 salmon fillets 4 oz each
- ground black pepper
- Preserved Lemon Dressing
- 1/2 cup fresh mint roughly chopped
- 8 green olives pitted and sliced
- 1 garlic clove chopped
- 1/2 tsp ground allspice
- 1 tsp ground cumin
- 1 tbsp preserved lemon rind finely chopped
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Preheat the grill or broiler to medium-high. Line a baking tray with a sheet of lightly oiled foil.
- Season the salmon with cracked black pepper and place on the tray, skin side down. Broil the salmon, turning once, for 15 minutes, until cooked to your liking.
- Meanwhile, to make the dressing, put the mint, olives, garlic, allspice, cumin, preserved lemon, lemon juice and olive oil in a bowl, and mix to combine.
- Place the salmon on four serving plates and spoon the dressing over the top. Serve with some steamed asparagus and couscous.
Discard the flesh of the preserved lemon and use only the rind. Remove as much of the white pith from the rind as possible before chopping.
Each serving provides 1161 kJ, 277 kcal, 26g protein, 19g fat (3g saturated fat), 2g carbohydrate (1g sugar), 1g fibre and 277mg sodium.