Baked Salmon with Coriander Chutney Topping Recipe at MyDish

Baked Salmon with Coriander Chutney Topping

3 stars based on 1 reviews Rate this Recipe

Method

  • 1. Heat the oven to 190oC gas 5.
  • 2. Brush the base of a shallow ovenproof dish with a little oil. Arrange the salmon fillets in the dish, spacing them slightly apart and season with salt and pepper. Bake for 10 mins.
  • 3. While cooking, heat 1 tbsp of the oil in a frying pan and gently fry the onion for 5 mins until golden brown.
  • 4. Add the garlic, coriander, cumin seeds, sultanas, 4 tbsp water and a little seasoning. Heat for about 2 mins until the water has almost evaporated.
  • 5. Pile the chutney topping over the fish portions and drizzle with the remaining oil. Bake for a further 8-10 mins or until the fish flakes easily when pierced with a knife.

    • Tips

    • I would serve this with some little buttered new potatoes, mangetout and roasted butternut squash and cougettes. Mmmmm!!!! This is one of the recipes I shall be cooking for a crowd of 12, so nice and easy dish to prepare for that many.

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    Ingredients

    • 4 Wild Salmon Fillets. about 4oz each
    • 1 small onion. finely chopped
    • 2 garlic cloves. crushed
    • 25g pack coriander. chopped
    • 1 tsp cumin seeds. lightly crushed
    • 25g sultanas
    • 3tbsp olive oil

    By Views 582  Added Sun Feb 14 2010


    I would like to dedicate this to all my brave friends coming away next weekend and sharing a house with 11 others!!

     

    This is a nice easy dish to prepare for a crowd but still be unusual - a lovely selection of textures and flavours with the onion, garlic, fresh coriander, cumin seeds and sultans. MMmmmmmmm!! Read More

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