Baked Salmon with Mojo Verde Recipe | Abel & Cole
Baked Salmon with Mojo Verde
Clock Image
Prep: 15 mins
Cook: 30-35 mins
Mojo verde is a spicy green salsa from Lanzarote made with coriander, cumin and vinegar. The warm, sharp flavour is the perfect foil for the richness of our organic salmon.
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496 kcal
(per portion)
Ingredients you'll need
  • 2 sweet potatoes
  • A handful of coriander
  • 2 garlic cloves
  • 1 green chilli
  • 2 tsp cumin seeds
  • 2 tbsp cider vinegar
  • 50g sweet salad mix
  • 2 salmon fillets
From your kitchen
  • 1/2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and slice them into around eight wedges each. Pop them in a bowl with 1/4 tbsp olive oil and a pinch of salt and pepper. Toss to coat in the oil and seasoning.

  • 2.

    Spread the sweet potatoes out on a baking tray. Roast for 25 mins.

  • 3.

    Finely chop the coriander leaves and stalks. Peel and crush the garlic. Halve the chilli. Scoop out the seeds and white bits. Finely chop it. Put them all in a small bowl.

  • 4.

    Add 2 tsp cumin seeds to a dry frying pan and toast over a medium heat for 1-2 mins till they smell aromatic. Tip into a pestle and mortar and crush them, or use a bowl and the bottom of a jam jar. Add to the bowl. Pour in the cider vinegar. Season with salt and pepper. Stir to mix together. This is your mojo verde.

  • 5.

    When the potatoes have roasted for 25 mins, add the salmon fillets to the tray, skin side down. Roast for 10-15 mins till the salmon is dark pink and the potatoes are a little charred and tender.

  • 6.

    While the salmon roasts, toss the salad with 1/4 tbsp olive oil and some salt and pepper.

  • 7.

    Serve the salmon with the salad, roast potatoes and mojo verde spooned over the top.

  • 8.