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Nutrition: per serving

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

  • step 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.

  • step 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.

  • step 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, questions and tips (10)

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Overall rating

A star rating of 4.5 out of 5.8 ratings

IggyPop3

question

I’m confused… do you use the pod shell or the seeds in this recipe?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You use just the seeds in this recipe and discard the empty pods. The seeds should be crushed before adding to the pan. You can also buy ready ground cardamom/cardamom powder if you prefer. We hope this helps. Best wishes, BBC Good Food Team.

Frantic Flapjack

A star rating of 3 out of 5.

This was good as a midweek meal but nothing special and although it smelled lovely when it was cooking, the actual taste didn't live up to the promise.

philinbrighton avatar

philinbrighton

A star rating of 4 out of 5.

Really interesting flavour. Will be adding to the regular folder!

Debra007

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…

cbridgeman

A star rating of 4 out of 5.

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…

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