“A Salmon,
Swimming up the river,
Crowned in orange
And glistening silver.
The same Salmon
Silly as a bell,
Caught in a fisher’s net
Oh! what the hell.
Cold, lifeless
No glam, no wow,
May as well cook it
And eat it now.”
Ingredients
For the Salmon Fillet
1 Salmon Fillet, 150-200gm
3 tablespoons olive oil
½ teaspoon black pepper
4 cloves, 2 crushed 2 whole
Salt to taste
For the Butter Sauce
6 tablespoons salted butter
2 gloves of garlic, crushed
½ teaspoon grated ginger
2 red chilies, diced
2 teaspoon lemon juice
½ teaspoon dried parsley
Salt to taste
For the Mash
2 potatoes, boiled
¼ cup milk
3 tablespoons butter or margarine
3 tablespoons peri-peri sauce
1 teaspoon Indian chat masala
Salt & pepper to taste
Marinate the Salmon in 1-tablespoon olive oil, salt and pepper and refrigerate for 2 hours.
To make the sauce: Heat the butter in a pan. Once melted, add lemon juice (or 1 teaspoon white vinegar), ginger, garlic, salt and red chilies and simmer on low flame for a few minutes. Remove from heat.
To make the mash: Mash the boiled potatoes in a pan. Stir in the rest of the ingredients and blend till the mixture is creamy and smooth.
To make the fillet: Heat 2 tablespoons olive oil in a pan. Place the salmon fillet (skin side down) and turn the flame to medium. Cook for approx 5 minutes each side, depending on your preference.
Alternatively, preheat oven to 175 degree C and bake the fillet for 8-10 minutes, carefully turning it in between so it’s evenly cooked on both sides.
Alternatively, preheat oven to 175 degree C and bake the fillet for 8-10 minutes, carefully turning it in between so it’s evenly cooked on both sides.
Place some mash on a plate. Put the fillet on top and drizzle the lemon butter sauce over it. Serve hot with a side salad or steamed vegetables.