6 x 180-200g salmon fillets
2 tablespoons olive oil
2 teaspoons sweet smoked paprika
fresh lemon thyme sprigs
3 tablespoons lemon-infused olive oil
2 tablespoons lemon juice
1 teaspoon runny honey
1 teaspoon Dijon mustard
finely grated zest of 1 lemon
6 cups rocket or salad mix
1 cup parsley leaves
1⁄4 cup dill sprigs
1⁄2 cup toasted flaked almonds
3 large ripe vine tomatoes
1⁄3 cup extra virgin olive oil
2 large red peppers
2 slices ciabatta, crusts removed, torn into chunks
1⁄3 cup roasted, unsalted almonds
2 big cloves garlic (or 4 small)
1-2 tablespoons sherry vinegar (to taste)
1 & 1⁄4-2 teaspoons sweet smoked paprika (to taste)
pinch cayenne pepper

I used to be nervous of pan-frying salmon, eschewing this method in favour of flash-roasting, but with this straightforward recipe the result is guaranteed crispy-skinned salmon packed with flavour, and the addition of smoky romesco and a light lemony salad rounds it off beautifully.


1.Cut three slits in the skin side of each piece of salmon.
2.Rub both sides of the fish with 1 tablespoon of the olive oil, season with salt and pepper and a sprinkling of paprika and tuck lemon thyme into slits.
3.Heat the remaining oil in a large frying pan and put the salmon in skin side down.
4.Press gently on each fillet to help prevent any curling (the slits will also assist with this).
5.After about 3 minutes, once the skin is crisped, turn the fillets and cook flesh side down for another 2-3 minutes or until cooked through.
6.Serve salmon with the lemony herb and nut salad and a good dollop of romesco sauce.
8.In a small bowl whisk the oil, lemon juice, honey, mustard and zest.
9.Season to taste with sea salt and freshly ground black pepper.
10.Toss the salad greens and herbs together and drizzle with dressing.
11.Stir through the almonds, reserving a few to sprinkle over as a garnish.
13.Preheat the oven to 180 ̊C and line a small ovenproof dish with baking paper.
14.Slice the tomatoes in half and drizzle with 1 tablespoon of the olive oil.
15.Season with sea salt and freshly ground black pepper and bake for 1 hour until they are slightly dehydrated and have a lovely intense flavour.
16.Set aside.
17.Increase the oven temperature to 250 ̊C.
18.Cut the tops off the red peppers and trim the bottoms a tiny bit so they are flattish.
19.Sit them upright in a baking dish and cook for 35 minutes, until the skins are black and charred.
20.Put them straight into a bowl and cover firmly with plastic wrap – this will make them steam and the skins will be super-easy to peel off.
21.After 20 minutes use a small sharp knife to peel away the skins.
22.Put the tomatoes in a food processor with the red peppers, remaining oil, ciabatta, almonds, garlic, vinegar, paprika, cayenne pepper and some salt to taste.
23.Whiz until smooth. Store in a sealed container in the fridge for up to a week.

Food recipes, food styling & photography Sarah Tuck
Click here for the cocktail recipe Coopers Union

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