Phil Vickery's Roasted Spiced Salmon

Published Monday, 28 October 2013
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This Morning chef Phil Vickery cooks up a spiced salmon dish with a chick pea salad, and seasonal plums with a caramel sauce roasted on chunky slices of brioche - or as it's widely known, posh plum toast.

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Preparation time
15 minutes
Cooking time
20 minutes
Preparation time
5 minutes
Cooking time
20 minutes

Roasted Spiced Salmon with Chickpea & Tomatoes


  • 4 x 200g pieces of salmon fillet, skin on

For the seasoning:

  • 2 tsp black peppercorns
  • 2 tsp ground coriander
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ½ tsp salt

For the Salad:

  • 2 x 240g cans chickpeas, rinsed and drained
  • 3 tbsp olive oil
  • 2 tsp of the spice mix above
  • 1 x 410g can cannellini or haricot beans, rinsed and well drained
  • 5 tbsp olive oil
  • 2 tbsp tomato puree
  • 2 tbsp red wine vinegar
  • 1 clove garlic, chopped finely
  • salt
  • freshly milled black pepper
  • 150g jarred mixed roasted red peppers, cut into thick strips
  • 200g sun blush tomatoes, cut into 2 or 3 pieces
  • 4 tbsp roughly chopped parsley
  • thick yogourt Goat's if possible


  1. Pre heat the oven to 220°C gas 7.
  2. Toss the chickpeas and olive oil together well, then add the spice and mix well.
  3. Spoon into a baking tray, then roast in the hot oven for 15 -20 minutes to brown nicely. Stir occasionally, do not burn.
  4. Meanwhile, roughly puree the beans with the 5 tbsp of olive oil, tomato puree, vinegar, garlic, salt and pepper. You may need to add a little more oil.
  5. Once the peas are cooked spoon into a bowl and pour over the puree mixture, mix well and cool to room temperature.
  6. Once cooled add the peppers and tomatoes, mix well, but carefully.
  7. Finally add the parsley and re season.
  8. To serve, place a non stick frying pan on the stove add add 2-3 tbsp oil and heat gently.
  9. Season the salmon well with the rest of the spice mix, not on the skin though.
  10. Once the oil is heated sit the salmon skin side down in the pan and cook until the fish starts to turn opaque under the skin.
  11. Transfer to the oven for 3 minutes (the fish will still be slightly undercooked on top.
  12. Remove from the oven and turn each piece of salmon over then leave for 2-3 minutes. (The fish must be undercooked)
  13. Spoon the salad into a bowl and top with the salmon.
  14. Serve with a little thick yoghurt.

Posh Plum Toast


  • 12 medium Victoria plums
  • 4 thick slice of brioche
  • 75g unsalted butter
  • 75g soft, light brown sugar
  • juice of 2 large limes


  1. Pre heat the oven to 220 Degrees C, Gas 7.
  2. Place the butter and sugar together in a pan. Melt together then bring to the boil.
  3. Add the lime juice and stir well off the heat.
  4. Cut the plums in half and remove the stones .Arrange on the crust of brioche.
  5. Spoon over half the lime and butter mixture and pop in the oven.
  6. Cook for 10 minutes.
  7. Spoon over the rest of the mixture, and cook for a further 10 minutes until the plums are just soft and the bread nicely browning.
  8. Remove from the oven and cool for 5 minutes.
  9. Carefully lift off the tray with a fish slice and serve.
© UTV News
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