Name: Roast salmon with spiced coconut crumbs
Total time: 40 min
Yield: 8
Cuisine: Indian
Ingredients: 50g butter; 8 green cardamom pods seeds removed and finely crushed; 3 tbsp desiccated coconut; 1 plump fresh red chilli seeded and finely chopped; 1 tbsp grated fresh root ginger; 2 garlic cloves finely chopped; 1 tsp ground coriander; generous pinch of ground turmeric; 8 slim boneless skinless salmon fillets; 2 tbsp finely chopped fresh coriander

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Roast salmon with spiced coconut crumbs

Roast salmon with spiced coconut crumbs

Sara Buenfeld

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Serves 8

Easy

Total time: 40 mins

Takes 30-40 minutes

A star rating of 4.5 out of 5.8 ratingsRate

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This lightly spiced salmon dish can be prepared in advance and roasted at the last minute - ideal as the hot dish in a buffet

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A star rating of 4.9 out of 5.24 ratings

Ingredients

Nutrition

Units:

MetricUS

50g butter
8 green cardamom pods

seeds removed and finely crushed
3 tbsp desiccated coconut
1 plump fresh red chilli

seeded and finely chopped
1 tbsp grated fresh root ginger
2 garlic cloves

finely chopped
1 tsp ground coriander
generous pinch of ground turmeric
8 slim boneless skinless salmon fillets
2 tbsp finely chopped fresh coriander

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Nutrition: per serving

kcal254
fat16g
saturates6g
carbs1g
sugars0g
fibre1g
protein26g
salt0.15g

low

Method

step 1

Up to a day ahead, melt the butter in a medium pan, add the cardamom and coconut and stir non-stop for 2 to 3 minutes until the coconut starts to toast. Stir in the chilli, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.
step 2

Arrange the salmon in a single layer, spaced slightly apart, in 1 large or 2 smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to a day) until an hour before cooking.
step 3

To serve, turn the oven to 200C/gas 6/fan 180C. Remove the cling film. Roast the salmon for 13-15 minutes until cooked, but still moist. Bring to the table in the dish(es).

Recipe from Good Food magazine, January 2003

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A star rating of 4.5 out of 5.8 ratings

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