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Herb Crusted Alaskan Salmon

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Herb Crusted Alaskan Salmon

(With Pineapple and Fennel Kachumber)
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Servings 4 servings

Ingredients
  

Herb Crusted Salmon

  • 1 kg Alaskan Salmon Fillet cut into 1+ 1/2 inch wide slices
  • 1 tbsp  Turmeric
  • 2 tbsp Wholegrain Mustard
  • 2 tbsp Onion-Tomato Masala
  • 1 Egg White
  • 1 Bunch Fresh Dill chopped
  • 1  Bunch Fresh Coriander chopped
  • 1 Bunch Fresh Flat Leaf Parsley chopped
  • 2 tbsp Fresh Mint (leaves only) chopped
  • 4 tbsp Olive Oil
  • Sea Salt fine ground

Pineapple and Fennel Kachumber

  • 1/4 Pineapple diced (brunoise)
  • Bulb Fennel diced (brunoise)
  • 1 Green Chilli deseeded and chopped fine
  • 1/2 Lemon juice only
  • 1/2 tbsp Sugar
  • 1/2 tbsp Olive Oil
  • 2 tbsp Mustard Seeds

Instructions
 

Herb Crusted Salmon

  • Wash the fish, leave to drain and pat dry with kitchen towel.
  • Mix turmeric and mustard and rub the pieces of fish with it.
  • Mix together masala, chopped herbs, egg white, olive oil and salt.
  • Plump up the fish with this mixture, cling film each steak and refrigerate for 30 min.
  • Pre-heat the oven to 200C.

Pineapple & Fennel Kachumber

  • Mix all ingredients in a mixing bowl except oil and mustard seeds.
  • Heat oil in a pan, add mustard and remove from flame when it crackles.
  • Add to the rest of the ingredients in the mixing bowl and toss well.

To Finish

  • Remove clingfilm, transfer to baking tray, lined with baking parchment and bake for 10 minutes.Serve with pineapple and fennel kachumber.

 

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