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East meets West salmon with mango masala salsa
1
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Ingredients
For the mango masala salsa:
- 225g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped ripe mango
- 20g minced red onion
- 15g minced coriander
- Pinch of garam masala
- Pinch of salt
- Few grinds of pepper
- 30ml mango juice
- Juice of 1/2 a lime
For the salmon:
- 2 tbsp curry leaves
- 1 tbsp brown mustard seeds
- 1/2 tsp asafoetida
- 2 tbsp garam masala
- 2 (150g) salmon fillets, skin on
- 1 tbsp grapeseed oil
- Pinch of salt
- Mango masala salsa, recipe follows
Method
How to make East meets West salmon with mango masala salsa
1) For the mango masala salsa, mix all the ingredients together in a bowl, cover with cling film and refrigerate for 20 to 25 minutes.
2) For the salmon, place the curry leaves, mustard seeds and asafoetida into a mortar and pestle and grind well. Add the garam masala and continue to grind a few more times.
3) Preheat a griddle to medium-high. Gently rub each salmon fillet with oil and season with the ground spices and salt. Lightly oil the griddle and add the salmon fillets, flesh side down. Cook for 5 to 6 minutes and then flip, brush the salmon with oil and continue to cook the other side until the salmon is cooked through and flakes with gentle pressure from a fork, approximately 5 more minutes.
4) Serve the salmon fillets with the mango masala salsa.
Cook's Note: Curry leaves and asafoetida can be found at specialty Asian and Indian markets.
