A golden take on Salmon Toast, built on ras el hanout and finished the way we like it. Ready in about 1 hr 35 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the ras el hanout elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the dried apricots and the rest of the ras el hanout flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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