Salmon with Red Chilli and Gound Fennel
A bold and fragrant salmon dish by Roopa Gulati, spiced with crushed red chilli and ground fennel for a punchy, aromatic flavour that beautifully complements the richness of the fish.
Cooking Time 40
Portions
2
Ingredients
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- Red Chillies, deseeded and finely chopped
- g Ginger Root, peeled and finely grated
- Juices of 2 limes
- Rounded tsp Jaggery or light muscovado sugar
- tbsp Chopped Coriander Leaves
- tsp Roasted and Ground Fennel Seeds
- tsp Sunflower Oil
- Skin-on-Salmon Fillets
- Sea Salt
-
1
Step 1
Mix the chillies with the ginger, lime juice, jaggery or sugar, coriander and ground fennel, and season with salt. -
2
Step 2
Line a roasting tin with baking paper. Put the salmon fillets into the tin and spoon over the marinade. Drizzle with oil and leave to one side for 30 minutes. -
3
Step 3
Heat the oven to 220°C/200°C fan, then roast the fish for around 7–10 minutes, until just tender.
Ingredients
- 2 Red Chillies, deseeded and finely chopped
- 20 g Ginger Root, peeled and finely grated
- Juices of 2 limes
- 2 Rounded tsp Jaggery or light muscovado sugar
- 1 tbsp Chopped Coriander Leaves
- 1 tsp Roasted and Ground Fennel Seeds
- 1 tsp Sunflower Oil
- 4 Skin-on-Salmon Fillets
- Sea Salt
