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| Indian Spiced Wild Salmon with Kachumber Salad |
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Recipe and image courtesy of Alaska Seafood Marketing Institute.
Bring a little ethnic flavour to your cooking with this great wild salmon
fillet recipe.
Makes 2 servings
2
|
175g (6 oz) fillets of fresh wild Alaska salmon |
| 2 Tbsp. |
lemon or lime juice |
| ½ Tbsp. |
ground coriander |
| ½ Tbsp. |
whole cumin seeds |
| |
salt and freshly ground black pepper |
Kachumber Salad (a tangy, fresh relish)
| 2 |
tomatoes, chopped |
| 1 |
small onion, chopped |
| ¼ |
cucumber, chopped |
| 2 - 3 Tbsp. |
chopped fresh coriander |
| 1 |
small green chilli, deseeded and chopped |
| |
a few thin slices of red chilli |
| |
2 mini naan breads, to serve |
- Sprinkle the salmon fillets with lemon or lime juice, then rub with the
ground coriander and whole cumin seeds. Season with a little salt and pepper.
- To make the salad combine all the ingredients in a bowl, season with a little
salt and cover until ready to serve.
- Put the salmon fillets onto a microwave-safe plate, cover loosely with microwave-safe
film and microwave on HIGH for 3 minutes. Allow to stand for 2 minutes and
then check if thoroughly cooked. (Alternatively bake the fish at 190°C
/ 375°F.
- Warm the naan bread in a toaster or under the grill, then serve with the
salmon and kachumber.
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and Coriander Couscous
