Save to your scrapbook
Braised salmon with tomato, cinnamon and black mustard seeds
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
"The fatty flesh of salmon is an ideal backdrop for a sharp and hot sauce. What I especially like here is the abundance of spices, all of which come through clearly. I always serve this dish with warm flatbread." Yotam Ottolenghi
600g salmon fillets, skin removed
1 garlic clove, crushed
1 tsp chilli flakes
1 x ¼ tsp ground turmeric
2 tbsp sunflower oil
2 small onions, diced
1 x ½ tsp black mustard seeds
1 x ½ tsp curry powder
1 x ¼ tsp fennel seeds
1 x ¼ tsp ground coriander
1 x ¼ tsp ground cumin
1 x ¼ tsp ground ginger
1 cinnamon stick
1 red chilli, deseeded and chopped
1 x ¾ tsp salt
227g can chopped tomatoes
1½ tbsp tamarind paste
1 handful coriander leaves
1. Cut the salmon into 5cm chunks and place in a bowl with the garlic, chilli flakes, turmeric and a pinch of salt. Stir, cover and chill for 2 hours.
2. Warm the oil in a large sauté pan with a tightly fitting lid. Add the onions and cook for 10 minutes over medium heat. Add the spices, chilli and salt and cook for 5 minutes. Add the tomatoes, tamarind and 200ml water and simmer gently for 15 minutes, stirring occasionally, so the sauce slightly thickens.
3. Place the marinated salmon in the pan, cover with a lid and simmer for 4 - 6 minutes, until the fish is just cooked and the sauce is thick. Arrange the fish in a serving dish, spoon over the sauce and sprinkle with coriander. Serve immediately.
Typical values per serving:
Energy |
1451.848kJ 347kcals |
---|---|
Fat | 22.1g |
Saturated Fat | 3.5g |
Carbohydrate | 5.4g |
Sugars | 4.6g |
Salt | 0.98 |
This recipe was first published in Thu Mar 29 14:06:53 BST 2012.
Average user rating