Herb-crusted baked salmon with fennel and pineapple kachumber
- Main
- Medium
- 4
- 45 minutes
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.
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
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Herb-crusted baked salmon with fennel and pineapple kachumber
