Ingredients:
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Six skinless salmon fillets, each weighing 100 grams
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3 tablespoons of dried edible rose petals
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1 tablespoon of dried orange peel
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2 1/2 tablespoons of sumac
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1 teaspoon of ground cumin
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1 tablespoon of dried lime powder (made from the skin)
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Zest of 1 orange, finely grated
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Zest of 1 lime, finely grated
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Zest of 1 lemon, finely grated
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8 tablespoons of olive oil
Instructions
Preheat your oven to 200°C (gas mark 6).
In a bowl, mix together the ground rose petals, spices, and grated citrus zest. Add the olive oil and stir until well combined, creating a flavourful marinade for the salmon.
Generously coat each salmon fillet with the spice marinade and place them on a prepared baking sheet. Cover with cling film and refrigerate overnight to allow the flavours to infuse.
Once marinated, season the fillets with a generous pinch of sea salt and a dash of black pepper. Bake for 10 to 12 minutes, or until the salmon is fully cooked. I recommend serving it with a wedge of lemon and a fresh salad on the side.
