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salmon vegetable oil ginger paste garlic salt white pepper vegetable oil peas ginger garlic green chillies salt sugar oil seeds Curry lime Cheddar yoghurt wholegrain mustard green chillies cream dill mango puree carrot cucumber red radishes onion seeds handful sprigs fresh coriander
Viewed: 85 - Published at: 7 years agoIngredients
- 4 salmon fillets, each 175g in weight
- 1 tbsp vegetable oil or corn oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp salt
- 1 tsp white pepper, finely ground
- 1 tsp vegetable oil
- 300 g (10.6oz) peas, shelled
- 1 inch knob fresh ginger
- 3 garlic cloves, peeled
- 3 green chillies
- 0.5 tsp salt
- 0.5 tsp sugar
- 1.5 tbsp mustard oil
- 0.5 tsp mustard seeds
- 10 curry leaves
- 0.5 lime, juice only
- 2 tbsp cheddar, grated
- 2 tbsp Greek yoghurt
- 1 tbsp wholegrain mustard
- 2 green chillies, finely chopped
- 1 tbsp single cream
- 2 tbsp dill tops, finely chopped
- 2 tbsp mango puree, fresh
- 1 carrot, cut into shavings
- 1 cucumber, peeled, seeds removed and flesh cut into shavings
- 2 red radishes, thinly sliced
- 0.5 tsp black onion seeds, toasted
- 1 handful sprigs fresh coriander or coriander cress
Method
- Start by making the green pea relish.
- Blitz green peas in a blender with 1 tablespoon of the mustard oil, green chillies, ginger, garlic, salt, and sugar, until finely pureed.
- Heat the remaining mustard oil in a pan over a medium heat, when the oil is hot add the mustard seeds and curry leaves.
- Remove the pan from the heat when the mustard seeds begin to pop and the curry leaves begin to crackle and add to the pureed peas.
- Season to taste and dress with lime juice.
- To make the first marinade mix all the ingredients in a bowl.
- Pat the salmon dry with kitchen paper and apply the marinade using your fingers.
- Put to one side to marinate for 15 minutes.
- Then prepare the second marinade.
- Using your fingers, form a paste with the cheese in a small bowl.
- Adding a tsp of flour will help prevent lumps being formed.
- Mix in the yoghurt and dill and make a smooth paste, finally adding the chillies, wholegrain mustard and the cream.
- Then preheat the oven to 180C/gas mark 4.
- Heat vegetable oil in a large ovenproof pan over a medium-high heat and sear the fillets for 1 1/2 minutes on each side.
- Then remove the fillets from the heat and coat with the second marinade, cooking the fish in the oven for 10-12 minutes.
- To serve spoon green pea chutney onto plates with the salmon fillets and arrange the vegetable shavings over the pea relish and season with mustard oil.
- Then pipe some of the fresh mango puree around each plate and serve immediately.
