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 recipeYou 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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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!