Coriander Crusted Salmon With Cilantro Cucumber Chutney


Coriander crusted salmon with cilantro cucumber chutney

I love the flavor of salmon, and often try to keep the supporting flavors very delicate to showcase the taste of the fish. This is a simple yet flavor-packed salmon dish. I grind whole toasted spices to crust the salmon. I like to serve this dish with a fresh tropical salad. Choose between the chutney mentioned in this recipe or try plating this with a side of the Carrot and Cucumber Salad with Spiced Mustard Dressing.


         6 salmon fillets, each 5 oz (140 g) and about 1 in (2.5 cm) thick

         Salt and freshly-ground black pepper to taste

         3 tablespoons coriander seeds, toasted and coarsely ground

         2 teaspoons garam masala; 2 teaspoons oil

         Lime wedges, for garnish

Cilantro Cucumber Chutney

         1 cucumber, peeled, halved lengthwise, seeded and thinly sliced

         1½ cups (210 g) cherry tomatoes, quartered

         ½ red bell pepper, deseeded and cut into 1 in (2.5 cm) thick slices

         3 tablespoons chopped red onion; 2 tablespoons chopped fresh coriander leaves (cilantro)

         2 tablespoons fresh lime juice; 1 teaspoon oil

         2 teaspoons honey; 1 teaspoon red pepper flakes

         Salt, to taste


Step 1:
Make the Cilantro Cucumber Chutney by combining the cucumber, tomatoes, bell pepper, onion and fresh coriander in a bowl. Toss gently to mix.

Step 2:
Whisk together the lime juice, oil, honey, red pepper ‑akes and salt in a small bowl. Pour the lime juice mixture over the cucumber mixture and toss gently; set the chutney aside.

Step 3:
Prepare the salmon: Season the salmon ­fillets on both sides with salt and pepper. Crust the salmon ­llets on one side with the coriander seeds and garam masala.

Step 4:
Heat the 2 teaspoons of oil in a large, non-stick skillet over medium-high heat. Add the ­fish to the pan crust side down, cook, turning once, until opaque throughout when tested with the tip of the knife, 4 to 5 minutes on each side.

Step 5:
Transfer the salmon ­llets to individual serving plates and top each with some of the Cilantro Cucumber Chutney. Serve hot, garnished with lime wedges.

Food: Coriander Crusted Salmon With Cilantro Cucumber Chutney

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