Surprise the family with this salmon dish

Salmon is the common name for several species of fish in the family Salmonidae. It comes fresh, frozen, smoked, and canned. It lives along the coasts of both the North Atlantic and Pacific Oceans and has been introduced into the Great Lakes of North America. It is intensively produced in aquaculture in many parts of the globe.

Salmon is high in protein, and “good fats”. Did you know that a 4-ounce serving of wild salmon provides a full day’s requirement of vitamin D? The same piece of fish contains more than half of the necessary B12, niacin, and selenium, and is an excellent source of vitamin B6 and magnesium. Canned salmon also contains a large amount of calcium (due to the bones of the fish).

Now, for a recipe.

Salmon steak with wilted spinach and olive compote

Ingredients

Chopped cilantro: 20 gm

Chopped parsley: 20 gm

Chopped garlic:10 gm

Lemon juice: 5 ml

Paprika: 5 gm

Ground cumin: 10 gm

Olive oil: 10 ml

Salmon fillets: 180 gm

Chilli flakes: 5 gm

Spinach: 50 gm

Kalamata olives: 25 gm

Capers: 15 gm

Salt to taste

Pepper to taste

Method: In a food processor, combine cilantro, parsley, garlic and lemon juice. Process it to thoroughly mince garlic and herbs. Add spices and olive oil and process until thoroughly combined into a paste. Season it to taste with salt and pepper. Spread half of the Chermoula paste on to the fish. Allow it to marinate for 20 minutes. On a baking sheet, lay salmon on an aluminium foil and lay lemon slices on top of the fish. Cover with the remaining Chermoula and add a small amount of water before folding the fish up into a pouch. Roast it in the oven for eight minutes, then uncover and continue roasting until the fish is cooked through, another 8-10 minutes depending on the thickness of the fish. Serve with olive oil, tossed spinach and olive compote.

For olive compote: Heat the olive oil in a large skillet on medium-high heat. Add the onion, garlic, season with pepper, add olives and capers, and cook it for 2 minutes. Remove from heat, add lemon juice and chopped parsley.

The writer is Sous Chef at Taj Club House

RELATED NEWS

What’s cooking, Mr Bean?September 22, 2013