Charred chilli salmon with cabbage salad
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 hr marinating
- Easy
- Serves 4
Ingredients
- 5-600g whole piece of salmon
- 1 tsp sunflower oil
- cooked basmati rice, to serve (optional)
For the marinade
- thumb-sized piece of ginger, peeled and grated
- 3 garlic cloves, grated
- ½ green chilli, finely chopped
- ½ lemon, juiced
- 1 tsp garam marsala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp tomato purée
- 2 tbsp natural yogurt
For the salad
- 400g white cabbage, sliced
- 1 red onion, finely sliced
- 1 green chilli, finely sliced
- ½ lemon, juiced, plus a few slices to serve
- ½ cucumber, peeled, halved, deseeded and sliced
- handful of coriander, leaves picked and roughly chopped
Method
- STEP 1
First, make the marinade. Mix all the ingredients in a bowl with a pinch of salt. Lay the salmon, skin-side down, in a large container, then pour on the marinade and turn the fish to fully coat it. Cover and chill for at least 1 hr, or up to 12 hrs.
- STEP 2
Heat the oven to 240C/220C fan/gas 9, or as high as it will go. Line the base of a sturdy, shallow roasting tin with baking parchment, then drizzle over the oil. Lay the marinated salmon skin-side down on the parchment and roast for 25-30 mins until the outside is lightly charred and the inside is just cooked. Meanwhile, for the salad, tip the cabbage, red onion and chilli into a bowl, sprinkle with sea salt and scrunch the veg with your hands to work in the salt. Stir in the lemon juice and set aside while the salmon is roasting.
- STEP 3
Just before serving, stir the cucumber slices and coriander into the cabbage salad. Bring the whole salmon to the table with a few lemon slices on top to serve, then carve and plate up with the salad and rice on the side, if you like.
