Refugee Food Festival recipe: bahia-spiced roasted salmon
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A culinary journey that tantalizes the senses with a multitude of savors, scents and colors. At home, too, discover new culinary horizons with the traditional Syrian recipes of chef Hadil Jlilati who participated in the Refugee Food Festival in an Ansamble restaurant in Rennes on October 22.
Recipe for 4 to 6 persons
- 1 salmon steak per person
Marinade ingredients:
- 2 cloves of garlic
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 1 teaspoon of salt
- 1 onion
- 1 bunch of flat-leaf parsley
- 1/2 tablespoon of oregano
- 100 g of tahini
- 75 ml of lemon juice
- 1/2 teaspoon of mild chili powder
Bulgur ingredients:
- 600 g of bulgur
- 4 yellow onions
- 3 cloves of garlic
- Salt and spices
- Olive oil
To prepare the marinade
1. Brown the onion, garlic, salt, coriander and cumin in the oil and cook for a few minutes
2. Mix the tahini with the lemon juice, adding a little water if necessary
3. Cook for a few minutes
4. Remove from heat and add the chili and the oregano
5. Put the sauce to the side for the dressing
To prepare the Bulgur
1. Brown the salt, spices, garlic and chopped onions in the olive oil
2. Add to the bulgur and let swell
To prepare the salmon steaks
1. Brush the steaks with the sauce before cooking
2. Bake in the oven set at 180 ° for about 25 minutes
3. Top each steak with fresh lemon and parsley
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