Indian Spiced Whole Baked Salmon with Saffron Pilau Rice
A taste of India with this Whole Baked Salmon
10 people
50 minutes
10 minutes
Ingredients
- 1 - Fresh SuperValu Mixed Chilli deseeded and sliced
- 1 tsp Mustard Seed
- 0 - Natural Yogurt
- 2 - Red Onion thinly sliced
- 2 kg Salmon gutted with a few cuts on the skin
- 1 tbsp SuperValu Butter
- 2 small SuperValu Carrot thinly sliced
- 1 tbsp SuperValu Fresh Chives chopped
- 0 - SuperValu Fresh Coriander
- 2 cm SuperValu Fresh Ginger chopped
- 1 clove SuperValu Garlic
- 1 medium SuperValu Leek
- 1 - SuperValu Lemon juiced
- 3 - SuperValu Limes halved
- 0 - SuperValu Whole Black Peppercorns
- 2 tbsp Tandoori paste
- 3 tbsp Vegetable Oil
Method
- Heat 2 tablespoons of the vegetable oil over a low heat in a pan. Add the mustard seeds, ginger, garlic and red chilli. Sauté for 1 minute before adding 1 tablespoon of tandoori paste. Cook for 1 minute.
- Add the butter, red onions, leek and carrots and cook for 2 more minutes. Remove from the heat and squeeze in the lemon juice. Check the seasoning and adjust the salt and pepper to taste. Set aside to cool.
- In a small bowl, mix 1 tablespoon of vegetable oil with the yoghurt, 1 tablespoon of tandoori paste and the chives. Rub the outside of the fi sh with this marinade, ensuring it is rubbed into the cuts in the skin. Cover with cling film and marinate for 30 minutes in the fridge.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Line a large baking tray with greaseproof paper. Place the salmon in the centre, put the lime wedges in the salmon cavity and add the vegetables. Season with a little salt and pepper. Tightly wrap in foil and place in the oven.
- Bake for 50 minutes, then remove the foil and bake for a further 10 minutes, until the skin is golden. Serve on a platter garnished with limes and fresh coriander or flat leaf parsley. Serve with saffron pilau rice.
