Saumon-Epices


Christmas spiced Label Rouge Scottish salmon with black semolina


(Serves 4):

  • 4 x 160 g portions Label Rouge Scottish salmon, skin on
  • 1 dstsp mixed spice (cinnamon, ginger, cardamom, cumin)
  • 140 g semolina
  • 1 dstsp octopus ink (prepared by your fishmonger) 
  • 5 cl olive oil
  • 1 dstsp honey
  • Salt, ground pepper

Preparation: 20 min
Cooking: 15 min


Mix the spice in a bowl with half the olive oil, salt and pepper. Brush the salmon portions with the mix and arrange in an oven-proof dish.  Pre-heat the oven to 180ºC, gas mark 6.  
Heat a small pan of water.  Put the semolina in a container with the remaining olive oil, octopus ink and salt.   Mix well then pour boiling water up to the top of the semolina mix.  Place a cloth over the container and allow the semolina to swell. 
Cook the salmon portions in the oven for 10 to 12 minutes. 
Fork over the semolina to separate grains. 
Remove the salmon portions from the oven and arrange on plates with the black semolina.  Add the honey and 5 cl water to the salmon cooking dish, stir and pour over the salmon.  Serve immediately.