Roast salmon with spiced coconut crumbs

Recipe uploaded by

Sara Buenfeld

3 ratings

Recipe by Sara Buenfeld

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1. Up to a day ahead, melt the butter in a medium pan, add the cardamom and coconut and stir non-stop for 2 to 3 minutes until the coconut starts to toast. Stir in the chilli, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.
2. Arrange the salmon in a single layer, spaced slightly apart, in 1 large or 2 smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to a day) until an hour before cooking.
3. To serve, turn the oven to 200C/gas 6/fan 180C. Remove the cling film. Roast the salmon for 13-15 minutes until cooked, but still moist. Bring to the table in the dish(es).

254 kcalories, protein 26g, carbohydrate 1g, fat 16 g, saturated fat 6g, fibre 1g, salt 0.15 g

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• sneauxdrop

  02 July 2008

  sneauxdrop rated and commented on this recipe

  

  Oh this was good. The family thought it was really tasty, if a little oily. I just dialed down the chilli amount (used some from a jar), otherwise the recipe remained the same. I'll probably use less butter next time. A great make ahead dish.

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• Ali

  05 September 2008

  Ali commented on this recipe

  Hi there, Tried this and it did not float my boat. I thought it had a very very unusual texture, but lots of flavour. All the advice I can give is that you may like it so give it a shot, you never know until you try right! Ali X

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• Nicky

  29 September 2008

  Nicky rated and commented on this recipe

  

  I make this dish on a regular basis - even if I don't have all the ingredients! It still works out OK if you use dried ingredients. It's a firm favourite in our family and is easy to make and delicious.

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• Ellie

  03 May 2009

  Ellie rated and commented on this recipe

  

  This is my favourite salmon recipe - the smell of the coconut cooking with the cardamom is fab. Can be prepared ahead so good for a crowd

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Ingredients

• 50g butter
• 8 green cardamom pods , seeds removed and finely crushed
• 3 tbsp desiccated coconut
• 1 plump fresh red chilli , seeded and finely chopped
• 1 tbsp grated fresh root ginger
• 2 garlic cloves , finely chopped
• 1 tsp ground coriander
• generous pinch of ground turmeric
• 8 slim boneless skinless salmon fillets
• 2 tbsp finely chopped fresh coriander

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Serves 8

Preparation and cooking times

Ingredients

• 50g butter
• 8 green cardamom pods , seeds removed and finely crushed
• 3 tbsp desiccated coconut
• 1 plump fresh red chilli , seeded and finely chopped
• 1 tbsp grated fresh root ginger
• 2 garlic cloves , finely chopped
• 1 tsp ground coriander
• generous pinch of ground turmeric
• 8 slim boneless skinless salmon fillets
• 2 tbsp finely chopped fresh coriander

254 kcalories, protein 26g, carbohydrate 1g, fat 16 g, saturated fat 6g, fibre 1g, salt 0.15 g

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