Baked Salmon with a
Moorish Lemon
Dill Crust

Makes: Four Skewers
Time to Make: 1 hour (with resting) 

Ingredients:

Smoked Humous (or original Smoked Humous if you prefer)

16 small new potatoes

Salad leaves

Method:

1.

2.

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5.

Fire up the barbeque or if you’re cooking inside, put salmon fillets on to a lightly oiled baking tray, pre-heat oven to 180C

Using a teaspoon, paste (amount doesn’t show on current website – half a pot / whole pot?!) of Zingyish Moorish over each fillet.

Bake for 20 minutes.

Meanwhile cook new potatoes in boiling salted water for about 15 mins.

Serve crusted salmon alongside the new potatoes and a side salad, seasoning and a twist of lemon.