Roasted Scottish Salmon Recipe
Muhammara / Garnet Yams / Toasted Walnuts / Mint / Aleppo Chili / Preserved Lemon
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Garnet Yams
Preheat the oven to 400°F (200°C). Peel and chop the garnet yams into cubes. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
- 2
Roast the Salmon
While the yams are roasting, place the Scottish salmon fillets on a baking tray lined with parchment paper. Drizzle with the remaining olive oil, sprinkle with Aleppo chili flakes, salt, and black pepper. Roast in the oven for 15-20 minutes until the salmon is cooked through and flakes easily with a fork.
- 3
Prepare the Muhammara
In a food processor, combine toasted walnuts, preserved lemon, a handful of mint leaves, salt, and pepper. Blend until smooth, adding a bit of water or olive oil to achieve a creamy texture.
- 4
Plate the Dish
On each plate, serve a portion of roasted garnet yams, place the roasted salmon on top, and add a generous dollop of Muhammara. Garnish with remaining mint leaves and additional toasted walnuts if desired.
