Charred chilli salmon with cabbage salad
Discover the perfect balance of spicy charred chilli salmon paired with a refreshing cabbage salad, creating a fusion of flavors that will tantalize your taste buds.
Ingredients:
- 5-600g whole piece of salmon
- 1 tsp sunflower oil
- cooked basmati rice, to serve (optional)
- thumb-sized piece of ginger, peeled and grated
- 3 garlic cloves, grated
- ½ green chilli, finely chopped
- ½ lemon, juiced
- 1 tsp garam marsala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp tomato purée
- 2 tbsp natural yogurt
- 400g white cabbage, sliced
- 1 red onion, finely sliced
- 1 green chilli, finely sliced
- ½ lemon, juiced, plus a few slices to serve
- ½ cucumber, peeled, halved, deseeded and sliced
- handful of coriander, leaves picked and roughly chopped
Instructions:
- Start by preparing the marinade. Combine all the ingredients in a bowl along with a touch of salt. Place the salmon, with the skin facing downwards, in a large container, then pour the marinade over it and ensure the fish is coated entirely. Cover it and refrigerate for a minimum of 1 hour, or you can refrigerate it for up to 12 hours.
- Preheat the oven to 240C/220C fan/gas 9, or the highest temperature available. Arrange a sturdy, shallow roasting tin with parchment paper at the base, then drizzle some oil over it. Put the marinated salmon on the parchment paper with the skin side facing down, and bake for 25-30 minutes until the exterior is slightly charred and the interior is just cooked. Meanwhile, for the salad, place the cabbage, red onion, and chili in a bowl, sprinkle some sea salt, and squeeze the vegetables with your hands to incorporate the salt. Mix in the lemon juice and set it aside while the salmon is baking.
- Just before serving, mix the cucumber slices and coriander into the cabbage salad. Bring the whole salmon to the table with some lemon slices on top for serving, then slice and plate it with the salad and optionally with rice on the side.
Summary:
- Calories: 668 kcal
- Fat: 45 g
- Protein: 62 g
- Carbs: 0 g
- Potassium: 1098 mg
- Magnesium: 82 mg