Ingredients:
2 ounces butter ( 50g)
8 green cardamom pods, seeds removed and finely crushed
3 tablespoons desiccated coconut
1 plump fresh red chili peppers, seeded and finely chopped
1 tablespoon grated fresh gingerroot
2 garlic cloves, finely chopped
1 teaspoon ground coriander
1 pinch ground turmeric
8 slim boneless skinless salmon fillets
2 tablespoons finely chopped fresh coriander
Directions:
UP TO A DAY AHEAD:.
Melt the butter in a medium pan, add the cardomom and coconut and stir non-stop for 2-3 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.
Arrange the salmon in a single layer, spaced slightly apart, in 1 large or two smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to one day) UNTIL ONE HOUR BEFORE COOKING.
TO SERVE:.
Turn the oven to conventional 200 C (390 F)/gas 6/fan 180 C (390 F). Roast the salmon for 13-15 minutes until cooked, but still moist. If this is for a buffet, bring to the table in the dish(es).
Servings: 8
Time preparation: 15 min.
Time total: 35 min.