Salmon with dill and mustard recipe
The marinades in this recipe bring a fabulous depth of flavour to the salmon and the green pea relish has a kick reminiscent of Japanese wasabi. The quantities here either make a light meal for four people or about 20 canapés is you wanted to serve it as an appetiser.
Ingredients
- 20 x 25g Pieces of Salmon fillet
- 1 tbsp Ginger and garlic paste (equal quantities of crushed garlic and ginger)
- 0.5 Lime, juice only
- 1 tsp Salt
- 1 tbsp Chopped fresh ginger
- 2 Green chillies, finely chopped
- 2 tbsp Bengali mustard dressing (or equal quantities of English and Dijon grain mustard)
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Thick Greek-style yoghurt
- 1 Carrot, finely sliced
- 0.5 Mooli (large radish)
- 200 ml White vinegar
- 0.5 tsp Salt
- 0.5 tsp Sugar
- 1 tsp Fennel seeds
- 0.5 tsp Black mustard seeds
- 300 g Fresh or frozen peas
- 3 Garlic cloves
- 3 Green chillies
- 0.5 tsp Salt
- 0.5 tsp Sugar
- 1.5 tbsp Mustard oil
- 2 tbsp Water
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- First, cut your salmon fillets into about 20 x 25g pieces and spread them out in a dish ready to be marinaded.
- For the first marinade, add the lime juice, salt and ginger and garlic paste to the salmon pieces and rub the ingredients all over the fillets and leave for 10-15 minutes. This helps to draw all the excess moisture out of the fish so it can take on the flavours from the second marinade.
- For the second marinade, add some chopped ginger, chopped green chillies, chopped dill and a couple of tablespoons of the Bengali mustard dressing (or one table spoon each of English and Dijon grain mustard). Add some salt and a little sugar and thick yoghurt and check every piece of salmon is well coated. Leave to marinade for a further 10 minutes or so.
- Prepare the pickled vegetable garnish by using a potato peeler to shave thin strips of carrot and mooli (radish). Mix the white wine vinegar, salt, sugar, fennel seeds and black onion seeds in a pan and bring to the boil Take the pan off the heat and add the carrots strips to soften slightly. They should not cook through and still be fresh and crunchy. Then add the mooli (radish) strips to the pickling liquid. Leave to stand for a few minutes.
- Prepare the pea relish; put the frozen or fresh peas into a blender, add salt, sugar, 2-3 green chillies, 2-3 cloves of garlic and blend together introducing enough water, a little at a time, to make a paste. Then add some mustard oil to taste. You can add as much or as little as you like depending on the kick you want to get from the pea relish.
- Put the salmon fillets skin side up on a baking tray and roast under a hot grill for about 5-7 minutes until they are cooked and the skin is golden and crispy.
- Drain the pickled vegetables, shake off any excess liquid and arrange in coiled piles around the plate. Use a teaspoon to dollop the pea relish at intervals around the plate and then place the salmon fillets at angles between the vegetables and relish.
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More recipes from Vivek Singh
Restaurant - The Cinnamon Club
Book - The Cinnamon Club Cookbook