Roast salmon with spiced coconut crumbs

Roast salmon with spiced coconut crumbs

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(4 ratings)

Takes 30-40 minutes

Easy

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:

  • kcal254
  • fat16g
  • saturates6g
  • carbs1g
  • sugars0g
  • fibre1g
  • protein26g
  • salt0.15g
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Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 8 green cardamom pod, 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 clove, finely chopped
  • 1 tsp ground coriander
  • generous pinch of ground turmeric
  • 8 slim boneless skinless salmon fillet
  • 2 tbsp finely chopped fresh coriander

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).

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Comments, questions and tips

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Comments (7)

Debra007's picture

Tried this last night. Was just stumped for something different with salmon! Had doubts about the dessicated coconut - but hand on heart this was great. The salmon was moist and the crunchy topping tasted great. There were a few left over - great with a simple salad next day. Great dish - now in my 'favourites' folder!!

cbridgeman's picture
4

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
5

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
5

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
X

bluesnicket's picture
5

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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