Spicy salmon medallions

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It must be at least ten years ago, when I happened to read an English cookbook in the library and found a recipe for salmon medallions prepared in a very delicious way. I took a photocopy of the page and then made those medallions. They were really great-tasting and I have often made those since that first time.

The recipe was lost many years ago and I probably don’t remember all the ingredients of the spice mixture used in the original one. Even so these medallions done my way is still avery successful dish, maybe a little bit different but delicious even so.  

If you do not happen to have preserved lemon rind available you can use grated lemon rind as well, though you have to be very careful not to add too much. I have spoiled some dishes by doing so. There is a very easy recipe for preserved lemon rinds in my blog – I suggest to try them, since they’ll give quite a different taste experience compared to grated ones.

Potato mash with baked garlic is just an excellent choice to serve with these medallions.

The recipe for mashed potatoes with baked garlic can be found here.
The recipe for preserved lemon rinds can be found here.

PORTION: 2 persons
TIME TO MAKE: Seasoning the fish one or two hours hour, baking about 30 minutes

INGREDIENTS:

  • 2 salmon medallions (in maximum 2 cm thick)
  • Salt

Marinade:

  • ½ dl olive oil
  • 2 teaspoons of ground cumin
  • 3 teaspoons of capers
  • ½ tablespoon of preserved lemon rind (finely cut) or 1 teaspoon of grated lemon rind
  • ½ red bell pepper
  • ½-1 red chili pepper
  • 1 teaspoon of finely cut fresh coriander
  • some cut fresh dill

Season the medallions slightly with salt (both sides) a little before adding the spice mixture.

Put ground cumin, capers, finely chopped lemon rinds, finely cut bell pepper, finely cut chili and finely cut coriander in a bowl with olive oil. Mix well.

Place the medallions in a baking tray and spread the spice mixture evenly on the medallions. Let them season in fridge for about one hour.

Heat the oven to 180°C (356°F) and bake the medallions for about 30-40 minutes or until they are evenly cooked.

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