Baked Salmon with a Zingyish Moorish Crust
Channel: Moorish Smoked Dips
Date: 2014-04-29

Julie Waddell, founder of Moorish Smoked Dips explains her philosophy for cooking delicious, simple recipes and introduces a series of recipe videos, using her range of smoked dips. Available in Waitrose, Ocado, Wholefoods, Planet Organic, Booths, Budgens and independent delis with more great dips and retailers on the way.

Baked Salmon with a Zingyish crust
(serves 4 as main course)

Flakey, fresh, rosy salmon made even more lip-smackingly scrumptious; with a tingly, zingy, lemony Moorish crust. Easy, healthy and quick  You could even BBQ, if the weather's not being, well, British.

INGREDIENTS 
4 Salmon fillets
1 pot Zingyish Moorish Smoked Humous 
16 small new potatoes
Salad leaves

INSTRUCTIONS:
1. Fire up the barbeque or if you're cooking inside, put salmon fillets on to a lightly oiled baking tray, pre-heat oven to 180oC. 
2. Using a teaspoon, paste ¼ pot of Zingyish Moorish over each fillet.
3. Bake for 20 minutes.
4. Meanwhile cook new potatoes in boiling salted water for about 15 mins.
5. Serve crusted salmon alongside the new potatoes with a side salad, seasoning and a twist of lemon.
 Zingyish Moorish adds a great lemony, smoked twist to fish and chicken; cheese or tofu. Or simply dip. The Range includes Smokeyish humous; Zingyish smoked humous (with lemon & dill), Devilish smoked humous (with Chilli harissa) and Smoothish (aubergine smoked dip or babaganoush). 

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