Coriander Crusted Salmon
This recipe is courtesy of CIA alum Chef Hari Nayak. Chef Nayak is an Indian cooking pioneer, restaurateur and chef. He is also the author of several books, including "Modern Indian Cooking
" and the upcoming "My Indian Kitchen."
- 1 cucumber, peeled, halved lengthwise, seeded, thinly sliced
- 1½ cup cherry tomatoes, quartered
- ½ red bell pepper, seeded and cut into 1-inch slices
- 3 tablespoons red onion, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 3 teaspoons vegetable oil
- 2 teaspoons honey
- 1 teaspoon red pepper flakes
- salt to taste
- 6 salmon fillets, each 5 oz and about 1-inch thick
- freshly ground black pepper to taste
- 3 tablespoons coriander seeds, toasted, coarsely ground
- 2 teaspoons garam masala powder
- lime wedges for garnish
- In a bowl, combine the cucumber, tomatoes, bell pepper, onions, and cilantro. Toss gently to mix. In a small bowl, whisk together the lime juice, 1 teaspoon of the oil, honey, red pepper flakes, and salt.
- Pour the lime juice mixture over the cucumber mixture and toss gently and set aside.
- Toss the salmon fillets on both sides with salt and pepper. Crust the salmon fillets on one side with the coriander seeds and garam masala powder. In a large, nonstick frying pan, heat the remaining 2 teaspoons of oil 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.
- Transfer the salmon fillets to individual serving plates and top each with the cilantro cucumber chutney.
- Serve hot garnished with lime wedges.
Serving Size: 6
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Preparation Time: 30 minutes