Roast Salmon With Spiced Coconut Crumbs
This flavorful and aromatic coconut cardamom salmon recipe is a showstopper dish that marries the succulence of salmon with the exotic blend of spices. The creamy coconut and fragrant cardamom create a luscious topping for the tender salmon, making each bite a delightful experience for your taste buds. Cooking this dish is a blend of toasting, mixing, and roasting, resulting in a dish that will surely impress your family or guests.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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).
Yield
Serves 8
Nutrition
- Calories: 254 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 0.15 milligram of sodium
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