Aromatic Salmon with Rocket Salad

  • 2 hours preparation plus 20 minutes cooking time

    Preparation Time

  • easy

    Difficulty Level

  • 4


The allspice are the dried unripe fruits of the Pimenta dioica plant. Its name is due to the fact that it combines the flavors of cinnamon, nutmeg and clove. Allspice is a basic ingredient in the Caribbean cuisine and is used in jerk, moles and various pickles. It is also widely used in the cuisine of Middle East, flavoring the traditional stews. The allspice was introduced to the European and Mediterranean countries during the 16th century.


Aromatic, Hot

  • 4 salmon fillets, skin-on
  • 1 tbsp brown sugar
  • 2 tsp dried oregano Sunspices
  • 1 tsp sweet crushed red peppers Sunspices
  • 1 tsp allspice Sunspices
  • 1 tsp crushed pepper Sunspices
  • 60 ml olive oil

For the rocket salad

  • 300 gr baby rocket salad
  • 100 gr baby spinach
  • Juice from ½ lemon
  • 8 tbsp olive oil
  • 4 tbsp balsamic vinegar
  • 4 tbsp toasted pine nuts


  1. In a bowl, we mix the sugar, the oregano, the crushed red peppers, the allspice and the crushed pepper. Using paper towel, we pat the salmon fillets dry, in order to remove the moisture. We spread the mixture over the salmon fillets, dividing equally. We cover them with cling film and put them in the fridge for about 2 hours, marinating them.
  2. After they are marinated, we heat a frying pan until hot. We drizzle some olive oil over the fillets and, when the pan is really hot, we place them skin-side down on the pan. We slightly press on them to keep the skin in touch with the pan. We cook for 3-5 minutes each side, until thoroughly cooked.
  3. For the rocket salad: In a bowl, we put the lemon juice, the olive oil and the balsamic vinegar and we whisk well. We put the rocket salad and the baby spinach in a large bowl and we pour the vinaigrette over them. We mix very well until well coated. We sprinkle with the pine nuts and we place the salmon fillets in plates.

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