Baharat Spiced Salmon with Garlic & Parsley Yoghurt
Tender salmon fillets in a delicious baharat spice crust are pan fried and served alongside a refreshing yoghurt with garlic and parsley and colorful roasted vegetables.
Equipment
- 1 large frying pan
- 1 large cutting board
Ingredients
For the salmon:
- 4 salmon fillets skin on
- 4 tbsp olive oil divided
- 1 tbsp baharat seasoning see comments
- 1/2 tsp salt
For the yoghurt:
- 200 g fresh yoghurt
- 1 garlic clove minced
- 1 tbsp fresh chopped parsley
- 1/2 tsp salt
- 1 tbsp extra virgin olive oil
Instructions
- Mix together 2 tbsp olive oil, 1 tbsp baharat seasoning and 1/2 tsp salt.
- Use a silicon brush to coat the fillets with the paste.
- Heat the remaining 2 tbsp of oil in a large pan to medium.
- Fry the fillets on both sides until browned and cooked through. Depending on the thickness, it tales 8-10 minutes.
- Carefully press the fillet in the middle with a fork. The flakes should separate, exposing slightly pink flesh.
For the yoghurt:
- Stir in 1 tbsp chopped parsley and 1 minced garlic clove into the yoghurt bowl.
- Season with 1/2 tsp salt and a drizzle of extra virgin olive oil.
- Serve with a fresh salad or roasted vegetables.
Notes
- You can buy ready made baharat seasoning or quickly prepare one yourself by grinding together 1 tsp each whole cloves, coriander and cumin seeds, 1/2 tsp each allspice berries and black peppersorns, 1/2 nutmeg and 1/2 cinnamon stick.