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Roast Salmon With Spiced Coconut Crumbs

  • 35minutes
  • 625calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, D
MineralsChlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 56.69 g butter (50g)

  2. 8 green cardamom pods , seeds removed and finely crushed

  3. 44 1/37 ml desiccated coconut

  4. 1 plump fresh red chili pepper , seeded and finely chopped

  5. 14.79 ml grated fresh gingerroot

  6. 2 garlic cloves , finely chopped

  7. 4.92 ml ground coriander

  8. 1/4 ml ground turmeric

  9. 8 slim boneless skinless salmon fillets

  10. 29 1/28 ml finely chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. UP TO A DAY AHEAD:.

  2. Melt the butter in a medium pan, add the cardomom and coconut and stir non-stop for 2-3 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.

  3. Arrange the salmon in a single layer, spaced slightly apart, in 1 large or two smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to one day) UNTIL ONE HOUR BEFORE COOKING.

  4. TO SERVE:.

  5. Turn the oven to conventional 200°C (390°F)/gas 6/fan 180°C (390°F). Roast the salmon for 13-15 minutes until cooked, but still moist. If this is for a buffet, bring to the table in the dish(es).

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