This salmon recipe is a gem from Rick's Indian travels in Gujarat. A simple fillet of salmon topped with some classic flavours like ginger, chilli and coriander is kept wonderfully moist by baking or steaming it in a parcel (made using a banana leaf or foil). Great theatre when the parcel is cut open at the table. Pair with a kachumber salad and some plain rice for your next seafood supper at home.
6 x salmon fillets, around 170g
For marinating the fish
- 4 tbsp lime juice (about 2–3 limes)
- 1 tsp salt
- ¼ tsp turmeric
For the green chilli, ginger and
- 6 tbsp fresh or frozen coconut flesh, blitzed in a food processor or grated
- 3 green chillies, roughly chopped, with or without seeds according to preference
Handful of coriander leaves
- Handful of mint leaves
- 20g/4cm ginger, chopped
- 20g/4 cloves garlic, chopped
- ½ tsp toasted ground cumin seeds
- ¼ tsp turmeric
- ½ tsp sugar
- 1 tbsp vegetable oil, plus extra for the foil
1) Put the fish steaks in a shallow dish. Mix the lime juice, salt and turmeric and, using your hands, rub this mixture over both sides of the fish (wear gloves if you don’t want turmeric stains on your hands). Set aside for 15 minutes.
2) For the paste, put all the ingredients into a food processor and blend until fairly smooth. Rub all over the fish and leave for a further 10 minutes.
3) Prepare 6 squares of foil, large enough to wrap the fish in, and brush one side of each sheet with vegetable oil. Place a fish steak in the centre of each piece of foil then wrap them up to form parcels.
4) Place the fish parcels in one large or two smaller steamers and steam for 10 minutes or until the fish is cooked through (check one to be sure), leaving the others sealed, to be unwrapped at the table. Alternatively, you can cook in the oven for 12-14 minutes on 180.
5) Serve immediately with some plain rice and a good spoonful of kachumber salad.
It's as simple as those four steps. Have some fun making Rick's salmon parcels recipe at home and keep an eye out for more seafood cookery inspiration soon.