Roast salmon with spiced coconut crumbs

Roast salmon with spiced coconut crumbs

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(4 ratings)

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Cooking time

Takes 30-40 minutes

Skill level

Easy

Servings

Serves 8

This lightly spiced salmon dish can be prepared in advance and roasted at the last minute - ideal as the hot dish in a buffet

Nutrition and extra info

Nutrition info

Nutrition

kcalories
254
protein
26g
carbs
1g
fat
16g
saturates
6g
fibre
1g
sugar
0g
salt
0.15g

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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Method

  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).

Recipe from Good Food magazine, January 2003

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Comments

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cbridgeman's picture
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This was really quite disappointing. Although I cannot totally rule out the possibility that I made a mistake somewhere, I found the end result quite bland even after chilling it for over 24 hours. I shall, however, try it again as the majority of views are contrary to my own and the coconut mix smelled delicious while I was making it.

jarrett's picture

A delicious way to serve salmon. I left out the garlic and added the zest of a lime.

elinorwelch's picture
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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

frenchspeakingbeauty's picture
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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.

alicia-foodoholic's picture

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
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bluesnicket's picture
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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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