{"id":23636,"date":"2015-01-02T19:06:43","date_gmt":"2015-01-02T18:06:43","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=23636"},"modified":"2015-01-02T19:09:10","modified_gmt":"2015-01-02T18:09:10","slug":"chilli-spiced-salmon-recipe-by-dave-on-food-and-drink","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/23636\/chilli-spiced-salmon-recipe-by-dave-on-food-and-drink\/","title":{"rendered":"Chilli-spiced salmon in paper parcel recipe by Dave on Food and Drink"},"content":{"rendered":"

Dave from the Bikers serves up a tasty chilli-spiced salmon dish wrapped in paper parcel on Food and Drink with Tom Kerridge.<\/p>\n

Dave says: “This spicy fish supper is a breeze to put together for family or friends – open the parcels at the table.”<\/p>\n

The ingredients for the salmon: 4 x 150g salmon fillets, 1 tsp olive oil, 1 white onion, sliced into thin wedges, 2 red peppers, stalk removed, de-seeded, flesh cut into strips, 100ml white wine, 200g cherry tomatoes, halved, 2 tbsp fresh basil leaves, finely chopped, 1 tsp grated lemon zest, dash vegetable oil, for greasing, \u00bd lemon, cut into 4 thin slices, cooked couscous, to serve and black olives, sliced, to serve.<\/p>\n

For the chermoula paste: 6 garlic cloves, large bunch fresh coriander, 1 tbsp sweet paprika, 1 tsp smoked paprika, 1 tbsp ground cumin, 1 tbsp ground coriander, large pinch saffron strands, 5cm piece ginger, 1 red chilli, trimmed, seeds removed, 2 tbsp white balsamic vinegar, 1 lemon, juice only, 3 tbsp good-quality olive oil, salt, to taste and cayenne pepper, to taste (optional).<\/p>\n

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