food comas

I recently revisited an old recipe for Sautéed Chicken Breasts with Tarragon which involves a deliciously simple paprika and curry powder spice rub for the chicken.  I wanted to make a similar marinade for salmon, and so I found this flavorful recipe for a Moroccan spice-crusted salmon with tzatziki online.  The spiced salmon is grilled (I used my grill pan over the stove top) and served with a healthy Vegetable Couscous for a full nutritional meal.  I did not have to tweak anything about this recipe, it was absolutely perfect and extremely quick to prepare.  I will definitely be making this again!

Grilled Paprika Salmon with Tzatziki (recipe from theguardian)

Yields: 2 servings

Paprika Salmon Ingredients:

• 2 salmon fillets
• 1 tsp olive oil
• 1 tsp paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• juice of 1/2 lemon
• salt and pepper

Tzatziki Ingredients:

• 100 ml low-fat natural yogurt
• 1/2 cucumber, coarsely grated
• juice of 1/2 lemon
• 1 small garlic clove, crushed
• 1 T finely chopped dill

Directions:

In a small bowl, mix together the olive oil, paprika, ground coriander, and cumin.  Stir in the lemon juice and season with salt and pepper.  Arrange the salmon in a foil-lined baking tin and brush the marinade generously over the fillets.  Leave to marinate for 10 minutes.

Meanwhile, make the courgette tzatziki. Mix together the cucumber, yogurt, lemon juice, garlic and dill.  Season with salt and pepper, to taste.

Preheat the grill to high.  Grill the salmon spice-side up for 10–12 minutes, turning halfway, until just cooked through.  Sprinkle with the remaining coriander and serve with the tzatziki.