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

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