Monday, 5 August 2013

Curried Salmon with Green Beans

This is really 2 dishes in one, in as much as the marinade for the salmon becomes the sauce for the green bean dish. I am teaching my friend Dick to cook a few dishes and since he has mastered fish pie, we are moving on to a dish using Indian spices.

To make this dish you will need,
For the salmon,
4 fillets of salmon
For the marinade,
400g of plain yogurt
1 tablespoon of honey
The juice and zest of 2 limes
6 cloves of garlic minced
A good thumb sized piece of fresh root ginger minced
2 teaspoon of wholegrain mustard
1 chopped chilli
1 teaspoon of cayenne pepper
1 teaspoon of salt
1 teaspoon of turmeric powder

For the green beans,
All the marinade from the salmon
500g of green beans
1 tin of coconut milk
2 tablespoons of vegetable oil
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
Chopped coriander

Begin by marinading the salmon fillet, in a large bowl mix up all the marinade ingredients and place the salmon so that each fillet is covered in the marinade for half an hour. Carefully remove the fillets and place in an ovenproof dish that can fit under a grill. Make sure the fillets are nicely coated with the marinade at this point, you can always spoon a little over them but the bulk of the marinade is needed now for the bean dish.

Blanch the trimmed green beans by bringing water up to a boil and boiling the beans for 4 minutes, drain and refresh them in cold water.
In a large pan heat up the oil, add the mustard and cumin seeds and fry until the seeds begin to pop. Add the marinade to the pan along with the tin of coconut milk. Cook for a few minutes before adding the beans and peas (if using)
Place the salmon under a hot grill for 4 to 5 minutes, the salmon should not require turning and should take on a little charring on prominent edges. Be careful not to overcook the salmon, fortunately with the honey in the marinade, will mean the edges brown quite quickly and as long as you keep an eye on them, the fillets will cook beautifully and brown sufficiently before overcooking dries them out.
As soon as the salmon is under the grill the green beans can be warmed through in the sauce, simply heat through on a low to medium heat with a lid on the pan.
Serve these two dishes with rice, scatter on a few sprigs of fresh coriander leaf and stalk before serving.

If you are making these dishes along with other Indian influenced dishes and you have vegetarian diners sharing it with you, it's important to point out the sauce for the beans has been in contact with salmon.
You will see from the photo I occasionally add a few fresh or frozen peas to the beans to stretch the dish a little when you discover more people are dropping in for dinner.

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