Roast Salmon With Dill And Mustard And Pea Purée
This vibrant recipe features succulent salmon marinated in a flavorful blend of yoghurt, mustard, and spices, then grilled to perfection. The dish is accompanied by zesty pickled vegetables and a refreshing pea purée infused with aromatic spices. A delightful fusion of textures and flavors creates a satisfying and visually appealing meal that will impress your guests.
— Constant Cookbook
Ingredients
- 8 x 75g/2½oz pieces wild salmon
- 4 tsp vegetable or corn oil
- 1 tbsp ginger- garlic
- ½ tsp salt
- 2 tbsp Greek-style yoghurt
- 2 tbsp wholegrain mustard
- 2 green chillies
- ½ tsp sugar
- 1 tsp finely chopped fresh dill
- 1-2 tbsp mustard oil
- 150ml/5fl oz white wine vinegar
- 75g/3oz caster sugar
- 3 radishes
- 1 golden beetroot
- 1 carrots
- ⅓ mooli, very finely sliced
- ½ cucumber
- 150ml/5fl oz spark ling
- 300g/11oz fresh or frozen peas
- 2.5cm/1in piece fresh ginger
- 3 garlic
- 3 green chillies
- ½ tsp salt
- ½ tsp sugar
- 3 tbsp mustard oil
- 1 tsp mustard seeds
- ??? curry leaves
- ½ lime
- green salad
Instructions
- For the salmon, pat the fish dry using kitchen paper.
- Mix together one teaspoon of the vegetable oil, the ginger-garlic paste and the salt in a small bowl. Rub this mixture over the fish and set aside for five minutes.
- Meanwhile, mix together a second marinade in a small bowl with the yoghurt, wholegrain mustard, chillies, sugar and dill.
- Mix the fish with the second marinade and set aside until you are ready to cook the fish.
- For the pickled vegetables, place the vinegar and sugar into a saucepan and heat until the sugar has dissolved.
- Place all the vegetables, except the diced cucumber, into a bowl and pour over the hot vinegar. Stir well then leave for at least five minutes.
- Place the diced cucumber into a bowl with the sparkling water, then cover and place in the microwave on high for 30 seconds. Remove and drain.
- For the pea purée, place the peas, ginger, garlic, green chillies, salt, sugar, and one tablespoon of the oil in a food processor and blend to a smooth purée.
- Transfer the mixture to a bowl.
- Heat the remaining oil in a small pan, add the mustard seeds and curry leaves and let them crackle. Remove from the heat and pour the mixture over the pea purée.
- Taste the mixture and add salt and freshly ground black pepper, to taste. Finish with the lime juice.
- To cook the salmon, crank up your grill to maximum power and place the fish skin-side up to cook for 3-4 minutes. Serve the fish immediately drizzled with oil. Place a dollop of the green pea relish alongside, plus a green salad and the pickled vegetables topped with the diced cucumber.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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