These little salmon bites are something I’ve made time and time again over the years and this method of roasting them at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside. Leftovers make a great addition to your lunch box the next day too.
Read more: Light salmon quiche
- 500g skinless salmon fillet, cut into 4cm cubes
For the marinade:
- 4 tablespoons Greek yoghurt
- 1 tablespoon garlic granules
- 1 tablespoon (heaped) rose harissa
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- finely grated zest of 1 unwaxed lime and a good squeeze of juice
- 1 teaspoon olive oil
- generous amount of Maldon sea salt flakes and freshly ground black pepper
- tortilla wraps
- sliced tomatoes
- finely sliced onion
- coriander leaves
- Greek yoghurt
Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper. Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.
Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yoghurt.
Read more: Grilled Veggie Wraps
Simply: Easy Everyday Dishes by Sabrina Ghayour, photography by Kris Kirkham, is published by Mitchell Beazley, Available now.
How often do you eat fish? How do you typically cook salmon?
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