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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
1 red onion, finely chopped
1 tbsp of ginger-garlic paste
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
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, cut into 4 pieces (approx. 5cm wide)
Combine the masala, 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
Preheat the oven to 200°C/gas mark 6
Remove the cling film from the salmon pieces, place onto a baking tray lined with parchment paper and bake in the oven for 10 minutes
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
Arrange a line of the kachumber mix onto each plate and place the salmon fillets on top. Serve immediately
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