Sabrina Ghayour's yogurt and spice roasted salmon recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Sabrina Ghayour’ s yogurt and spice roasted salmon By You Magazine - August 16, 2020 I love to cook roasted salmon in the oven. It’s lazy, quick, works really well and you don’t need any oil as salmon is naturally fatty and delicious. These little salmon bites are something I’ve made time and time again, 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 also make a great addition to your lunchbox the next day. Kris Kirkham SERVES 4 500g skinless salmon fillet, cut into 4cm cubes FOR THE MARINADE 4 tbsp greek yogurt 1 tbsp garlic granules 1 heaped tbsp rose harissa 1 tsp ground turmeric 1 tsp paprika finely grated zest of 1 unwaxed lime and a good squeeze of juice 1 tsp olive oil generous amount of Maldon sea salt flakes and freshly ground black pepper TO SERVE tortilla wraps sliced tomatoes finely sliced onion coriander leaves greek yogurt 1. Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper. 2. Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade. 3. Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove the roasted salmon from the oven and serve immediately with the tortilla wraps, tomatoes, onion, coriander leaves and greek yogurt. Now buy the book with £7 off Simply: Easy Everyday Dishes by Sabrina Ghayour will be published by Mitchell Beazley on 20 August, price £26. To order a copy for £18.99 until 30 August go to whsmith.co.uk and enter the code YOUSIMPLY at the checkout. Book number: 9781784725167. For terms and conditions, see whsmith.co.uk/terms RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved