Serves : 4 servings
Ingredients :
Ingredients :
- SALMON FILLET 500–600g (1–1lb 5oz), scaled and pin-boned
- LIME JUICE from ½ lime
- GROUND TURMERIC ½ teaspoon
- EXTRA VIRGIN RAPESEED OIL for mixing, and oiling (optional)
- SALT
FOR THE FRESH GREEN CHUTNEY
- CHOPPED FRESH CORIANDER 4 tablespoons, leaves and stems, plus extra to garnish
- FRESH MINT LEAVES 30–40, plus extra to garnish
- FRESH GREEN CHILLIES 4–5, coarsely chopped
- GARLIC 4–6 cloves, coarsely chopped
- FRESH ROOT GINGER 5cm (2in) piece, peeled and coarsely chopped
- WHITE SUGAR 1 teaspoon
- SALT 1–2 teaspoons
- LIME JUICE from ½ lime
- RED ONION SLICES to garnish (optional)
- NAAN to serve
- LIME JUICE from ½ lime
- GROUND TURMERIC ½ teaspoon
- EXTRA VIRGIN RAPESEED OIL for mixing, and oiling (optional)
- SALT
FOR THE FRESH GREEN CHUTNEY
- CHOPPED FRESH CORIANDER 4 tablespoons, leaves and stems, plus extra to garnish
- FRESH MINT LEAVES 30–40, plus extra to garnish
- FRESH GREEN CHILLIES 4–5, coarsely chopped
- GARLIC 4–6 cloves, coarsely chopped
- FRESH ROOT GINGER 5cm (2in) piece, peeled and coarsely chopped
- WHITE SUGAR 1 teaspoon
- SALT 1–2 teaspoons
- LIME JUICE from ½ lime
- RED ONION SLICES to garnish (optional)
- NAAN to serve
Preparation Method :
- Put all the chutney ingredients in a
blender and whiz to a smooth purée, adding a little water if necessary
to help the blades combine the ingredients. The chutney needs to be as
thick as possible, so add the water just a bit at a time. (If it does
become too thin, add a tablespoon of roasted skinned nuts to the chutney
and whiz together in a blender.)
- Cut the salmon into 4cm (1½in) squares. Place in a shallow bowl and sprinkle with the lime juice, turmeric and some salt. Cover and leave to marinate in the refrigerator for at least 30–40 minutes.
- Heat a grill or prepare a barbecue until very hot. Meanwhile, combine a tablespoon or so of the chutney with a little oil and spread the mixture over the salmon pieces so that they are totally coated. (The oil will help to stop the fish from sticking to the rack.)
- If grilling the salmon, place the pieces skin-side up on a well-greased or nonstick baking tray and grill for about 5 minutes, until the skin is well browned. Turn and cook the other side for about 3 minutes. It is better to have the fish slightly undercooked than overcooked, so keep an eye on it. If you wish to give it an attractive glaze, briefly grill the skin side again at the end.
- If barbecueing the fish, thread the pieces on to metal or presoaked bamboo skewers, keeping the skin on the underside so that it will be directly over the heat source. Oil the rack thoroughly and place the skewers on them skin-side down. Cook for about 5 minutes, until the skin is well browned, then turn and cook the other side for about 3 minutes. It is better to have the fish slightly undercooked than overcooked, so keep an eye on it. Lift off with a fish slice to avoid breaking.
- Garnish with extra fresh coriander and mint leaves, and red onion slices if you wish, and serve with Naan.
- Cut the salmon into 4cm (1½in) squares. Place in a shallow bowl and sprinkle with the lime juice, turmeric and some salt. Cover and leave to marinate in the refrigerator for at least 30–40 minutes.
- Heat a grill or prepare a barbecue until very hot. Meanwhile, combine a tablespoon or so of the chutney with a little oil and spread the mixture over the salmon pieces so that they are totally coated. (The oil will help to stop the fish from sticking to the rack.)
- If grilling the salmon, place the pieces skin-side up on a well-greased or nonstick baking tray and grill for about 5 minutes, until the skin is well browned. Turn and cook the other side for about 3 minutes. It is better to have the fish slightly undercooked than overcooked, so keep an eye on it. If you wish to give it an attractive glaze, briefly grill the skin side again at the end.
- If barbecueing the fish, thread the pieces on to metal or presoaked bamboo skewers, keeping the skin on the underside so that it will be directly over the heat source. Oil the rack thoroughly and place the skewers on them skin-side down. Cook for about 5 minutes, until the skin is well browned, then turn and cook the other side for about 3 minutes. It is better to have the fish slightly undercooked than overcooked, so keep an eye on it. Lift off with a fish slice to avoid breaking.
- Garnish with extra fresh coriander and mint leaves, and red onion slices if you wish, and serve with Naan.
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