We have just launched food stories where we invite a foodie, cook or chef to come and have a chat and cook up a delicious meal. First up in our new Food Stories series is Amandip Uppal, Author of cookery book Indian Made Easy. Just in time for the bank holiday weekend this delicious summer feast is perfect for entertaining with friends and family. I love the idea of plating up all the food in the middle of the table and asking guest to help them selves. It's easy to prepare and you can even make the marinade for the Salmon the night before. The flavours are out of this world and its a little different from the predictable BBQ.
Baked Salmon with Tomato and Pickled Ginger Salad on Rice
Serves 2/3 People
Baked Salmon with Crème Fraiche and Coconut Marinade
2 Salmon Fillets or more depending on number of guest
½ Wedge of lime
Spiced Coconut Marinade
1 ½ Garlic Cloves
2 tablespoons of crème fraiche
½ teaspoon Garam Masala
¼ teaspoon Ground Turmeric
1 teaspoon Chilli Powder
¼ teaspoon Black pepper
¼ teaspoon Ground Cumin
1 ½ teaspoon oil
¼ teaspoon Salt to taste
1 ½ teaspoon Coconut Powder
1. Preheat the oven to 180C /350F/ Gas 4
2. Begin by pounding the garlic and salt together using a mortar pestle. Next, add all the spices and coconut milk powder to the garlic and salt paste and pound together gently.
3. Slowly drizzle in the oil and stir until the marinade comes together and makes a thick paste.
4. Stir in the crème fraiche and use immediately. Alternatively, omit the crème fraiche and put into a sterilized jar, seal with a tight-fitting lid and refrigerate. Use within 2 days. Stir in crème fraiche when ready to use.
5. Rub the marinade equally into the salmon pieces.
6. Place the Salmon in a baking tray and then squeeze ¼ of the line over each piece. Finish off by sprinkling 2-3 teaspoons on water over each fillet.
7. Place the foil over the whole tray and then seal the edges tightly and place in the oven for 12-15min depending on the thickness of your fillets.
Note: Open the baking tray very carefully as the steam that will escape may be very hot.
Any leftovers can be made into fishcakes or used as filling for pitta breads.
Special Coconut Rice
250g Wholegrain Brown rice – Cook as per the packet instructions.
Pinch of Salt
Handful of golden Sultana – soaked in water for a couple of hours and then drain prior to use.
2 tablespoons of finely chopped coriander
1 tablespoon of finely chopped mint
1 fresh chilli
100g Desiccated Coconut
1 tablespoon of olive oil
1. Finely chop the onion and add the oil to a non-stick pan and gently caramelise over a low heat until golden brown, then remove and let cool.
2. Gently toast the coconut in a non-stick pan over low heat until golden brown.
2. To a bowl add the caramelised onions, toasted coconut, sultanas, chilli, mint and coriander.
3. Sprinkle over the rice and serve.
Tomato and Pickled Ginger Side Salad
8 tomatoes, halved, sliced into quarters. Use different colours for impact
3 teaspoons of Japanese Pickled Ginger, finely shredded
1 teaspoon chaat masala
¼ teaspoon red chilli flakes
1 ½ rapeseed oil
3 teaspoon balsamic vinegar
Salt, to taste
Optional Garnish –
2 Teaspoons finely chopped coriander leaves
1 /4 Nigella seeds
1. Place the tomatoes and pickled ginger in a large bowl.
2. Whisk together rapeseed oil, vinegar, chaat masala, red chilli flakes and salt to taste
3. Pour the dressing over the tomatoes and then using your hands, toss and coat everything.
4. Garnish with coriander and nigella seeds.