Roast Salmon With Dill And Mustard, Green Pea Relish
A perfect summer delight from Londons Indian restaurant & Wedding venue Cinnamon Kitchen
Summer is all about eating fresh, light and local. Londons top Indian restaurant & wedding venue Cinnamon Kitchen shares its wedding special recipe to meet the needs of utra special brides and guests who are looking for something fun & quirky.
Roast Salmon with dill & mustard , strictly speaking, is not a curry, but by playing about with the propositions of a dish you can get man interesting results and thats precisely what we see here! It makes a fantastic light meal on a hot summers day. The green pea relish has a kick reminiscent of Japanese wasabi.
SERVES 4
Method:
4 x 175g (6oz) pieces of wild salmon fillet
1 tablespoon vegetable or corn oil
1 quantity of Green Pea Relish
For the first marinade:
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
1teaspoon salt
1 teaspoon finely ground white pepper
1 teaspoon vegetable or corn oil
For the second marinade:
2 tablespoons grated processed Cheddar cheese
2 tablespoons Greek-style yoghurt
1 tablespoon wholegrain mustard
2 green chillies, finely chopped
1 tablespoon single cream
1 teaspoon finely chopped dill
Pat the fish dry on kitchen paper. Mix together all the ingredients for the first marinade, rub them over the fish and set aside for 15 minutes.
Meanwhile, make the second marinade. Put the cheese in a small bowl and rub it to a paste with your fingers (a teaspoon of flour could be added to help prevent lumps forming). Add the yoghurt and mix to a smooth paste, then add the wholegrain mustard and chillies and finally mix in the cream and dill.
Heat the oil in a large over proof frying pan, add the fish and sear for about 1 minutes on each side. Remove from the heat and spread the second marinade over the fish. Transfer to an oven preheated to 180C/350F/Gas Mark 4 and cook for 10-12 minutes, until the fish is just done. Drizzle with mustard oil and serve with a dollop of the Green Pea Relish, plus a green salad.
Cooks notes
Rather than marinating the fish when needed, you could keep it in the fridge overnight after applying the second marinade and cook it just before serving. Similarly the chutney can be prepared in advance and served either cold or warm, let down with a little water if it becomes too thick.
This recipes also works very well with swordfish.
About the wedding venue & Indian restaurant Cinnamon Kitchen
The restaurant located in a grade listed building which was once a spice warehouse for East Indian company. Cinnamon Kitchen serves modern Indian food for Lunch, grills fromTandoor bar & dinner from Monday Saturday. Popular among brides who are looking wedding venues in London that serves as a hidden gem with excellent food & atmosphere.
www.cinnamon-kitchen.com
Summer is all about eating fresh, light and local. Londons top Indian restaurant & wedding venue Cinnamon Kitchen shares its wedding special recipe to meet the needs of utra special brides and guests who are looking for something fun & quirky.
Roast Salmon with dill & mustard , strictly speaking, is not a curry, but by playing about with the propositions of a dish you can get man interesting results and thats precisely what we see here! It makes a fantastic light meal on a hot summers day. The green pea relish has a kick reminiscent of Japanese wasabi.
SERVES 4
Method:
4 x 175g (6oz) pieces of wild salmon fillet
1 tablespoon vegetable or corn oil
1 quantity of Green Pea Relish
For the first marinade:
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
1teaspoon salt
1 teaspoon finely ground white pepper
1 teaspoon vegetable or corn oil
For the second marinade:
2 tablespoons grated processed Cheddar cheese
2 tablespoons Greek-style yoghurt
1 tablespoon wholegrain mustard
2 green chillies, finely chopped
1 tablespoon single cream
1 teaspoon finely chopped dill
Pat the fish dry on kitchen paper. Mix together all the ingredients for the first marinade, rub them over the fish and set aside for 15 minutes.
Meanwhile, make the second marinade. Put the cheese in a small bowl and rub it to a paste with your fingers (a teaspoon of flour could be added to help prevent lumps forming). Add the yoghurt and mix to a smooth paste, then add the wholegrain mustard and chillies and finally mix in the cream and dill.
Heat the oil in a large over proof frying pan, add the fish and sear for about 1 minutes on each side. Remove from the heat and spread the second marinade over the fish. Transfer to an oven preheated to 180C/350F/Gas Mark 4 and cook for 10-12 minutes, until the fish is just done. Drizzle with mustard oil and serve with a dollop of the Green Pea Relish, plus a green salad.
Cooks notes
Rather than marinating the fish when needed, you could keep it in the fridge overnight after applying the second marinade and cook it just before serving. Similarly the chutney can be prepared in advance and served either cold or warm, let down with a little water if it becomes too thick.
This recipes also works very well with swordfish.
About the wedding venue & Indian restaurant Cinnamon Kitchen
The restaurant located in a grade listed building which was once a spice warehouse for East Indian company. Cinnamon Kitchen serves modern Indian food for Lunch, grills fromTandoor bar & dinner from Monday Saturday. Popular among brides who are looking wedding venues in London that serves as a hidden gem with excellent food & atmosphere.
www.cinnamon-kitchen.com