I’m not gonna lie, this Caramelized Salmon is the most wanted salmon dish in my family. The balance of light cinnamon aroma, brown sugar sweetness and cumin spiciness with its peppery and pungent taste is perfect! I served the salmon with zesty lemon couscous and spinach. I think it did work very nicely.
- 4 150 g salmon fillets, skin on
- 1 tbsp olive oil
- 2 tbsp brown sugar
- 2 tsp salt
- 1 tsp ground black pepper
- ½ tsp ground cumin
- ¼ tsp dry mustard
- ⅛ tsp ground cinnamon
- 250 g couscous
- 1 lemon, juice and zest
- 1 tsp olive oil
- chopped fresh herbs of your choice (coriander, dill, parsley etc)
- 1/4 cup finely chopped green onions (optional)
- large handfull of spinach, washed and dried
- salt and pepper to taste
- Make couscous. Place couscous in a heatproof bowl and pour over 400 ml boiling water. Stand, covered, for 5 minutes or until water is absorbed. Stir with a fork to separate grains.
- Add fresh herbs, oil, onion greens, lemon zest and juice to couscous. Season with salt and pepper. Toss to combine.
- Bake salmon. Preheat the oven to 180°C/350°F degrees.
- Combine the brown sugar, salt, pepper, cumin, dry mustard and cinnamon in a small bowl and set aside.
- Rinse the salmon in running water to remove any loose scales and then gently pat them dry using a paper towel. Remove all excess water prior to adding the rub.
- Rub the spice mixture on the top side (non-skin) of the salmon fillets.
- Heat an oven-proof fry pan over high heat. Add the olive oil to the pan and allow to get hot. Place the fillets, rub-side down, in the hot oil. The fish should sizzle.
- When the fish releases easily (doesn’t stick to the pan) and the rub side is nicely browned, about 2-4 minutes, carefully flip the fillets over and transfer pan to the oven.
- Roast the salmon until it flakes easily with a fork (insert a fork and gently twist – if the fish looks flaky, it’s ready), about 5-8 minutes.
- Place spinach on the plates. Add couscous on the top of spinach. Place the salmon on a bed of the lemon couscous with spinach. Bon apetit!
Inspired by Sweet Pea Chef