Coriandrum Pepper Roasted Salmon with Creamy Cabbage
Salmon is possibly my favorite fish, it has so much flavor and is extremely versatile. Over the last few months I’ve explored different methods of cooking this uber-delicious fish and have come to realize that it needs to be cooked just perfectly and over done salmon can make it too dry and chewy. Also, different cuts for Salmon do matter, I like small fillets to whip a quick meal together on week nights or something more fancy on weekends, like a salmon steak.
This particular recipe is inspired by restaurant-style salmon with tons of complex flavors. I used the Coriandrum-Pepper blend as a spice rub for the salmon, served on a bed of tangy and spicy cabbage chutney, which is inspired by South Indian (Andhra) Cuisine. The spice from the blend combines extraordinarily well with the tangy flavor of the cabbage chutney.
The first step is to marinate the salmon with salt and the spice blend. I first seared the fillet in a cast iron skillet – complete game changer! Then transferred the fish topped with lemon slices to the oven for it to be roasted. This method is great if you have the skin on and the fish cooks evenly and is succulent.
Now for the cabbage chutney – this seems complex but honestly is so easy and the first time I ate it I couldn’t even believe it was cabbage! I cook this often and use it as a dip to go with tortilla chips! So unique and healthy!
Sauté the cabbage with cumin, fenugreek and fresh coconut. I typically add coriander seeds to this recipe but made an exception in this case since the fish served with the chutney was cooked in a coriander based spice blend.
Then blend the sautéed cabbage with green chilies, fresh cilantro, garlic, tamarind and salt in a food processor. That’s how easy this is! Also, sauté the chutney again in the same pan to dry any water from the cabbage.
Serve the roasted salmon on a bed of cabbage chutney – looks fancy, without tons of effort!
- 2 Salmon fillets
- 2 Tsp Ghee or mustard oil
- 1 Tbsp Coriandrum Pepper spice blend
- 1 Tsp Salt
- 4 Slices of Lemon
- 1/2 Medium size cabbage - chopped
- 2 Pods of garlic
- 1/2 Tsp Cumin seeds
- 10 Fenugreek seeds
- 1/2 Cup Cilantro
- 1/2 Cup Fresh coconut
- Fistful of Tamarind
- Salt to Taste
- 1 Tsp Mustard oil
- Rub the spice blend and salt equally on two fillets of salmon.
- Preheat the oven to 400F.
- Melt ghee in a cast-iron skillet on a stovetop.
- Add the salmon fillet - skin-on salmon fillet, with the skin side down.
- Cook for 3 minutes over high heat to brown the skin.
- Place lemon slices on the fish and transfer the pan to the oven.
- Roast until fish is just cooked through for about 8 minutes.
- Heat oil in a pan and add cumin seeds, fenugreek and then cabbage and coconut.
- Sauté cabbage until its 70% cooked, doesn't have to be very soft.
- In a food processor, combine cabbage, cilantro, garlic, salt, tamarind pulp and green chillies into a smooth chutney.
- Sauté the chutney in a pan to dry any water from the cabbage.
- Spread the chutney on a plate and top it with roasted salmon.