This is lovely and healthy too. We served it with the potato salad in the post below. The recipe serves eight so it would be really easy for a dinner party but was also really easy to adapt to feed just two.
Roast spiced salmon with coconut crumbs – to serve 8 (or divide it up to serve less)
- 50g butter
- 8 green cardamom pods, seeds removed and finely crushed
- 3 tbsp desiccated coconut
- 1 red chilli, seeded and finely chopped
- 1 tbsp grated fresh root ginger
- 2 garlic cloves, finely chopped
- 1 tsp ground coriander
- generous pinch of ground turmeric
- 8 slim boneless skinless salmon fillets
- 2 tbsp finely chopped fresh coriander
Melt the butter in a medium pan, add the cardamom and coconut and keep stirring for a few minutes or until the coconut starts to toast and smell divine. Stir in the chilli, ginger, garlic, ground coriander and turmeric. Cook for another minute and then leave to cool.
Arrange the salmon in a single layer but not touching, in 1 large or 2 smaller buttered ovenproof dishes. Scatter the coriander over and spread the coconut mixture on top. You can cover the salmon with cling film and stick it in the fridge for up to a day. Take it out of the fridge about an hour before you want to cook it.
Wine Suggestion: We had a Gruner Veltliner from Austria which tends to be a little bit spicy and so complements a dish like this. A little residual sugar never goes amiss when there is chilli in the food either.