Chermoula-topped salmon with sweet-potato wedges
Time to make: 40 mins
Total cost: $24.80 / $6.20 per serve
- 1 tablespoon olive oil
- 3 teaspoons Moroccan spice mix
- 1 garlic clove, chopped
- 2 large tomatoes, chopped
- 2 tablespoons coriander, chopped
- juice and zest of 2 lemons
- 4 x 80g salmon fillets
- 2 sweet potatoes (600g), scrubbed
- cooking oil spray
- 1/2 teaspoon chilli flakes
- 4 cups baby spinach
- 1 red onion, diced
- 1 celery stalk, diced
- 4 tablespoons fresh orange juice
- 2 yellow nectarines, sliced
Step 1 Combine olive oil, 2 teaspoons of the Moroccan spice, garlic, tomato, coriander, and juice and zest of 1 lemon in a medium bowl to make chermoula. Season with cracked black pepper; set aside.
Step 2 Mix remaining spice, lemon juice and lemon zest in a small bowl. Brush mixture onto salmon fillets and set aside.
Step 3 Cut sweet potato into wedges. Bring a large saucepan of water to the boil. Add potato and cook for 5 minutes, or until almost tender, then drain and place on a grill pan or barbecue hotplate. Spray potato with cooking oil; sprinkle with chilli flakes. Cook, turning once and spraying with cooking oil again, for 10 minutes, or until potato is crisp and golden.
Step 4 Put salad ingredients in a large salad bowl and toss to combine.
Step 5 Grill reserved salmon in pan (or on hotplate) for 2 minutes per side, or until cooked to your liking. Top fillets with a little chermoula and serve with wedges, salad and a side of remaining chermoula.