GF: SF

Serves 4

4 fillets of salmon or ocean trout around 200 g each.

For the Citrus glaze:

Juice of 6 oranges and 2 lemons

2 star anise

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1 stick of cinnamon

5 tablespoons caster sugar

+ caster sugar can be replaced with 3 tablespoons maple syrup

To make the glaze combine all of the ingredients in a small saucepan over a medium heat.Cook while stirring until it has reduced down to a quarter of its original size.Remove from the heat and allow to cool before filtering the glaze through a strainer.

For the Teff tabouli:

150g ivory teff grain

150g brown teff grain

3 roma tomatoes, medium size

1 Spanish onion, small size

100g parsley

8 mint leaves

5 medjool dates, pitted

2 tablespoons dried cranberries

1 lemon

Olive oil

Pinch of ground All Spice.

Pinch 5 spices mix

To make the tabouli place heat a medium sized saucepan over a medium high heat and heat a tablespoon of olive oil. Once heated add both the ivory and brown Teff grain and fry for around 1 minute. Then add 1.5 parts of water and cook for around 8 minutes or until most of the liquid has reduced. Remove from the stove and rest for another 10 minutes and allow to cool. Cut the tomatoes into quarters, remove the seeds and then finely dice. Dice the onions, chop the parsley, mint, dates and cranberries and put in a large mixing bowl with the tomatoes.Add the cooked Teff to the bowl along with the spices. Mix all ingredients together and dress with lemon juice, olive oil , salt and pepper.

For the Labne:

200g thick yogurt

1 tablespoon lemon juice

1 tablespoon olive oil

1 pinch salt and pepper

1 pinch of zaatar

1 pinch of dried mint

To make the labne whisk all ingredients together in small bowl and leave to sit overnight.

When all other ingredients are prepped preheat the oven to 200 degrees.Line a baking tray with baking paper and roast the salmon fillets for around 7 minutes or as to your preference.Serve with the tabouli, labne and citrus glaze.