Herb-crusted baked salmon with fennel and pineapple kachumber

servings4
45 minutes

Ingredients

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