Recipes

Grilled salmon with lime-leaf and coriander

Ingredients:
Salmon fillet - 500gms

Lemons - ½ no.

Ginger-garlic paste - 1 tsp

Salt - ½ tsp

Paste:

Spinach - 80gms

Coriander leaves - 80gms

Mint leaves - 60gms

Lime-leaf - 15gms

Green chillies (small) - 6 nos.

Lemon juice - 1 tsp

Vegetable oil - 2 tsp

Gram flour - 1 tsp

Yoghurt - 2 tsp

Salt - to taste

Method
De-scale the salmon fillet, leaving the skin on, wash well and cut it into cubes roughly 2 inches square. Sprinkle the juice of ½ a lemon over the cubes of salmon, add a tablespoon of ginger-garlic paste and ½ a teaspoon of salt, mix together gently and leave aside while preparing the paste.

For the paste, chop the lime-leaves and coriander leaves roughly, pick the leaves of mint off the stalks and wash all the leaves together in cold standing water (this would enable any grit to settle to the bottom) and lift the leaves out of the standing water and place in a strainer to drain.

Put the drained leaves into a food processor along with green chillies, a tablespoon of lemon juice and two tablespoons of vegetable oil and blend into a fairly smooth paste. (You might need to scrape leaves along the inner wall of the blender using a spatula) This should ensure a smooth paste throughout.

Transfer the paste to a mixing bowl and add 1 tablespoon of gram flour, 2 tablespoons of yoghurt and salt to taste, whisk together and apply gently over the cubes of salmon. Leave to marinate for about 20 minutes. Grill in a medium hot oven for 10 minutes and  flash under a grill for a couple of minutes. Serve either hot or cold accompanied with salad.