Wild salmon meets a fresh Mediterranean salad in a vibrant fusion that celebrates seasonal flavours. The richness of the salmon pairs beautifully with crisp cucumbers, juicy tomatoes, and briny olives, all tossed in a light lemon–olive oil dressing. What sets this dish apart is the unexpected twist of shawarma spices, earthy cumin, warm coriander, and a hint of smoky paprika, which infuse the salmon with depth and warmth.
By Paul Watters – Prep time: 30min – Serves: 1
Ingredients
2 large salmon fillets
Salt and cracked black pepper to taste
2 tablespoons olive oil
1 teaspoon red pepper powder (available in all good stores)
1 teaspoon lemon pepper (available in all good stores)
4 handfuls mixed leaf salad
½ cucumber sliced lengthways
8 cherry tomatoes halved
1 red onion peeled and finely sliced
8 mixed olives black and green
100g feta cheese diced
4 tablespoons olive oil
Salt and pepper to taste
Method
Preheat the oven to 180°C / 350°F.
For the salmon, mix olive oil, salt, red pepper powder, and lemon pepper in a small bowl. Gently massage the mixture onto the salmon fillets and let them rest for a few minutes. Heat a medium frying pan over medium-high heat. Place the salmon skin-side down and sear for about 4 minutes. Flip the fillets over and transfer the pan to the oven. Cook for a further 5 minutes, then remove and let the salmon rest for a few minutes.
For the salad, mix all ingredients in a large bowl. Refrigerate until ready to serve.
To plate, arrange the salad in the centre of a large plate. Place the rested salmon fillet on top. Sprinkle a little more red pepper powder and lemon pepper around the plate for colour, flavour, and presentation flair.
