We loved this spiced side of salmon from Sabrina Ghayour’s book Sirocco and its a great dish to feed a crowd. The mixture of lemon, turmeric and black pepper smells almost medicinal in the oven but the served up on the plates the aromas and flavours are really good. Serve with a green salad or as we did here with green couscous and roasted veg with black garlic & preserved lemons and pomegranate, cucumber & pistachio yoghurt.
Wine Suggestion: A bold dish like this really needs a bold wine that cope with and complement the flavours. A good suggestion is an Alsace Pinot Gris which has body (the good ones will have texture too) and a roundness from the pepper. A little left-field would be a Collio Bianco from north-eastern Italy. Our favourite, the Zuani, is a traditional blend of Sauvignon Blanc, Chardonnay, Friulano and Pinot Grigio; texture, freshness, richness and fruitiness.
Lemon, turmeric & black pepper salmon – serves 6
- 1kg salmon side
- finely grated zest of 3 unwaxed lemons
- 1 tbsp coarse black pepper
- 4 tbsp garlic oil
- 2 tbsp turmeric
- 1 heaped tsp sea salt flakes, crushed
Preheat the oven to 240C/Gas 9.
Line a large baking tray with baking paper and place the salmon on top, skin-side down.
Make a paste by mixing the lemon zest, black pepper, garlic oil and turmeric in a small bowl until smooth. Rub this mixture evenly over the salmon.
You can marinade now for an hour or up to a day ahead but don’t be tempted to salt it until going into the oven.
Season the salmon with sea salt and roast for 22 minutes.
(Original recipe from Sirocco by Sabrina Ghayour, Hatchette, 2016.)
Jono & Jules do food & wine 
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