Salmon Recipe

Marinate salmon

Pat salmon fillets dry with paper towels. In a small bowl whisk together 2 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, 1 tsp salt and 1 tsp black pepper. Place fillets in a shallow dish or zip-top bag and coat with marinade. Cover or seal and refrigerate for 15–30 minutes (no more than 1 hour).

Preheat grill or pan

Preheat grill to medium-high (about 400°F / 200°C) or heat a heavy-duty grill pan/skillet over medium-high heat. Lightly oil the grill grates or pan to prevent sticking.

Grill salmon

Remove salmon from marinade and let excess drip off. Place salmon skin-side down on the grill or pan. Cook without moving for 4–6 minutes, until the skin is crisp and the fish releases easily. Flip carefully and cook for another 2–4 minutes, until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare or 140°F (60°C) for well done. Total cook time depends on thickness (approx. 6–10 minutes).

Rest

Transfer salmon to a plate, tent loosely with foil and rest 3–5 minutes. Sprinkle chopped dill/parsley over the fillets and serve with lemon wedges.

Make dressing

In a small bowl or jar combine 3 tbs extra virgin olive oil, 1 tbs red wine vinegar, 0.5 tsp honey, 0.5 tsp Dijon mustard, 0.5 tsp salt and 0.25 tsp black pepper. Whisk or shake vigorously until emulsified.

Assemble salad

In a large bowl combine baby spinach, halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Drizzle the dressing over the salad and toss gently to coat. Sprinkle crumbled feta on top and set aside until ready to plate.

Make dough

In a mixing bowl combine 2 cups whole wheat flour and 0.5 tsp salt. Make a well, add 1 tbs oil and about 0.5 cup warm water. Mix, adding the remaining warm water gradually until a soft, slightly tacky dough forms (about 0.75 cups total). Knead on a lightly floured surface for 5–7 minutes until smooth and elastic. Cover with a damp cloth and rest 15–20 minutes.

Shape chapatis

Divide dough into 8 equal portions (for 4 servings, 2 chapatis per person). Roll each portion into a ball, flatten slightly and dust with flour. Using a rolling pin, roll each ball into a thin round (6–8 inches diameter).

Cook chapatis

Heat a dry skillet or tava over medium-high heat. Place one rolled chapati on the hot skillet. Cook until small bubbles form and underside has light brown spots (about 30–45 seconds). Flip and cook the other side 30–45 seconds. Optionally press gently with a cloth or spatula so it puffs; cook until both sides have golden brown spots. Remove and keep warm wrapped in a clean towel. Repeat with remaining dough.

Divide the spinach salad onto four plates. Place one grilled salmon fillet on each plate alongside two warm chapatis. Garnish salmon and salad with remaining chopped dill or parsley and a lemon wedge. Serve immediately.