Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Roast salmon with spiced coconut crumbs

This lightly spiced salmon dish can be prepared in advance and roasted at the last minute - ideal as the hot dish in a buffet

  • Takes 30-40 minutes
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 254
  • Carbohydrates 1
  • Saturated Fat 6
  • Sugar 0
  • Protein 26
  • Fat 16
  • Fibre 1
  • Salt 0.15

Nutrition per serving

  • Calories 254
  • Carbohydrates 1
  • Saturated Fat 6
  • Sugar 0
  • Protein 26
  • Fat 16
  • Fibre 1
  • Salt 0.15

Ingredients

  • 50g butter
  • 8 green cardamom pods, seeds removed and finely crushed
  • 3 tbsp desiccated coconut
  • 1 plump fresh red chilli, seeded and finely chopped
  • 1 tbsp grated fresh root ginger
  • 2 garlic cloves, finely chopped
  • 1 tsp ground coriander
  • generous pinch of ground turmeric
  • 8 slim boneless skinless salmon fillets
  • 2 tbsp finely chopped fresh coriander

Method

  1. Up to a day ahead, melt the butter in a medium pan, add the cardamom and coconut and stir non-stop for 2 to 3 minutes until the coconut starts to toast. Stir in the chilli, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.

  2. Arrange the salmon in a single layer, spaced slightly apart, in 1 large or 2 smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to a day) until an hour before cooking.

  3. To serve, turn the oven to 200C/gas 6/fan 180C. Remove the cling film. Roast the salmon for 13-15 minutes until cooked, but still moist. Bring to the table in the dish(es).

Suggested recipes from this collection...