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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.

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.
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Indian
Servings 4 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
Tried this recipe?Let us know how it was!

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