Name: Salmon with a curry crust
Prep time: 10 min
Cook time: 10 min
Ingredients: 800 g salmon skin on salmon fillet (cut into 4 equal pieces); 1/2 tsp ground cardamom; 1/2 tsp ground star anise; 1/2 tsp ground cinnamon; 1/2 tsp turmeric; 1 tsp ground cumin; 1 tsp chilli powder (I used Kashmiri which is milder); 1 tsp salt; 1 tsp sugar; 1 tbsp ground coriander; 4 tbsp vegetable oil; 120 g fresh coriander including the stalks (roughly chopped); 1 tbsp Worcestershire sauce; 5 tbsp desiccated coconut; 3 cloves garlic (roughly chopped); 4 cm ginger (peeled and roughly chopped); 4 green chilli (seed removed if you prefer) (roughly chopped)

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The paste recipe will make more than you need and it will store in the fridge in an airtight container for up to 5 days or freezes well. Delicious served with my Indian Inspired Runner Bean recipe

You could use smaller pieces of salmon and serve as a starter with a salad made with mint and coriander on the side.

800g skin on salmon fillets, cut into 4 equal pieces

Crust mix

1/2 tsp ground cardamom

1/2 tsp ground star anise

1/2 tsp ground cinnamon

1/2 tsp turmeric

1 tsp ground cumin

1 tsp chilli powder (I use Kashmiri which is milder)

1 tsp salt

1 tsp sugar

1 tbsp ground coriander

4 tbsp vegetable oil

120g fresh coriander, including stalks

1 tbsp Worcestershire sauce

5 tbsp desiccated coconut

3 cloves garlic, roughly chopped

4 cm piece of ginger, peeled and roughly chopped

4 green chilli, roughly chopped (seeds removed if you prefer less heat)

Put all the crust ingredients in a food processor and blitz to a paste.

Preheat the oven to 200c fan and line a baking tray with foil and lightly grease.

Put the salmon on the tray, generously cover each piece with the crust mix and roast for 5-10 minutes depending on the thickness of the fish.

Ideal with:

Indian inspired runner beans

Salmon with a curry crust

Jules

The paste recipe will make more than you need and it will store in the fridge in an airtight container for up to 5 days or freezes well. Delicious served with my Indian Inspired Runner Bean recipe

You could use smaller pieces of salmon and serve as a starter with a salad made with mint and coriander on the side.

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Prep Time 10

Cook Time 10

Course Main Course

Cuisine Indian

Servings people

Calories 364 kcal

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Ingredients

800 g salmon skin on salmon fillet cut into 4 equal pieces

Crust mix

1/2 tsp ground cardamom
1/2 tsp ground star anise
1/2 tsp ground cinnamon
1/2 tsp turmeric
1 tsp ground cumin
1 tsp chilli powder (I used Kashmiri which is milder)
1 tsp salt
1 tsp sugar
1 tbsp ground coriander
4 tbsp vegetable oil
120 g fresh coriander including the stalks roughly chopped
1 tbsp Worcestershire sauce
5 tbsp desiccated coconut
3 cloves garlic roughly chopped
4 cm ginger peeled and roughly chopped
4 green chilli (seed removed if you prefer) roughly chopped

Instructions

Put all the crust ingredients in a food processor and blitz to a paste.
Preheat the oven to 200c fan and line a baking tray with foil and lightly grease.
Put the salmon on the tray, generously cover each piece with the crust mix and roast for 5-10 minutes depending on the thickness of the fish.

Nutrition

Calories: 364kcalCarbohydrates: 10gProtein: 41gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 888mgPotassium: 1254mgFiber: 4gSugar: 4gVitamin A: 2115IUVitamin C: 15mgCalcium: 73mgIron: 3mg

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