Herb-crusted baked salmon with fennel and pineapple kachumber
- Main
- medium
- 4
- 45 minutes, plus marinating time
PT45M
Fragrant, expertly spiced and simple to prepare, Alfred Prasad's herb-crusted salmon recipe wonderfully showcases this luxurious fish. The fennel and pineapple kachumber will be a revelation.
Discover more:
Share recipe
Related recipes
Related recipes
Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes
Salmon and rocket pasta salad
Salmon teriyaki, kale and barley salad
Baked salmon with tomato, mushroom and mascarpone sauce
Poached salmon with potato, leek and watercress dauphinoise
Ingredients
Metric
Imperial
Herb-crusted Salmon
- 800g of salmon fillet, skinless, cut into 4 pieces (approx. 5cm wide)
- 1 tsp turmeric
- 2 tbsp of wholegrain mustard
- 1 bunch of dill, chopped
- 1 bunch of coriander, chopped
- 1 bunch of flat-leaf parsley, chopped
- 2 tbsp of mint leaves, chopped
- 1 egg white
- 4 tbsp of olive oil
- sea salt, finely ground
Pineapple and fennel kachumber
- 1/4 pineapple, diced
- 1 fennel bulb, diced
- 1 green chilli, deseeded and finely chopped
- 1/2 lemon, juice only
- 1/2 tsp sugar
- 2 tsp mustard seeds
- 1/2 tbsp of vegetable oil
Onion and tomato masala
- 1 tsp cumin seeds
- 1 red onion, finely chopped
- 1 tbsp of ginger-garlic paste
- 4 tomatoes, finely chopped
- 1 tbsp of ground coriander
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- salt
- vegetable oil
Method
1
Begin by preparing the onion and tomato masala - you will need 2 tablespoons for marinating the salmon. Add some oil to a pan placed over a medium heat and heat the cumin seeds until aromatic (this process is called tempering). Add the onions, cook slowly until browned, then add the ginger-garlic paste
- 1 tsp cumin seeds
- vegetable oil
- 1 red onion, finely chopped
- 1 tbsp of ginger-garlic paste
2
Cook for 4-5 minutes, then add the tomatoes and reduce until the oil starts to separate. Finally, mix in the dry ground spices and salt to taste. Set aside until required
- 4 tomatoes, finely chopped
- 1 tbsp of ground coriander
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- salt
3
To prepare the salmon, wash the fish, allow to drain then dry well with kitchen paper. Mix the turmeric and mustard together in a bowl, then use to coat the slices of salmon
- 1 tsp turmeric
- 2 tbsp of wholegrain mustard
- 800g of salmon fillet, skinless, cut into 4 pieces (approx. 5cm wide)
4
Combine 2 tablespoons of the reserved masala with the chopped herbs, egg white, olive oil and salt in a bowl. Coat the salmon slices in this mixture, wrap each piece individually in cling film and leave in the fridge for 30 minutes to marinate
- 1 bunch of dill, chopped
- 1 bunch of coriander, chopped
- 1 bunch of flat-leaf parsley, chopped
- 2 tbsp of mint leaves, chopped
- 1 egg white
- 4 tbsp of olive oil
- sea salt, finely ground
5
Preheat the oven to 200°C/gas mark 6
6
Remove the cling film from the salmon pieces, place onto a baking tray lined with parchment paper and bake in the oven for around 10 minutes, depending on the thickness of the fillet
7
For the kachumber, combine all of the ingredients in a bowl, except the oil and mustard seeds. Add the oil to a pan, add the mustard seeds and remove once the seeds start to crackle. Add to the kachumber mix and toss well to combine
- 1/4 pineapple, diced
- 1 fennel bulb, diced
- 1 green chilli, deseeded and finely chopped
- 1/2 lemon, juice only
- 1/2 tsp sugar
- 2 tsp mustard seeds
- 1/2 tbsp of vegetable oil
8
Arrange a line of the kachumber mix onto each plate and place the salmon fillets on top. Serve immediately
You may also like
Herb-crusted baked salmon with fennel and pineapple kachumber
SITES
INFORMATION
© Great British Chefs 2019