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Herb-crusted baked salmon with fennel and pineapple kachumber

  • Main
  • medium
  • 4
  • 45 minutes, plus marinating time

PT45M

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Ingredients

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Herb-crusted Salmon

Pineapple and fennel kachumber

Onion and tomato masala

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Method

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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
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
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
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
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
8
Arrange a line of the kachumber mix onto each plate and place the salmon fillets on top. Serve immediately
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Herb-crusted baked salmon with fennel and pineapple kachumber

 
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