Green Masala Crusted Salmon, Fennel cucumber salad

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By Gurjyote Singh Sethi,

Gurjyote Singh Sethi,
Gurjyote Singh Sethi,

 

 

 

 

 

 

 

Ingredients                    Quantity

Salmon steak                       210 Gm
Olive oil extra virgin           15 Ml
Salt cooking                         5 Gm
Coriander seeds                 3 Gm
Nutmeg grated                  3 Gm
Fennel seeds                     3 Gm
Fennel cucumber salad   40 Gm
Fennel leaves                    1 sprig
Balsamic reduction          5 ml
Saffron kashmiri             10 Strands

Gurjyote
Method:
Take salmon steak with skin and marinade with olive oil, salt, crushed pepper.
Crush the seeds of coriander, fennel, star aniseeds, and nutmeg. Add very little fresh chopped parsley ad grinde.
Apply the masala on top side of salmon steak,
Now cook the salmon on griller (masala side first) and then cook the skin side till cooked and the skin is crispy.
Drizzle the balsamic reduction on plate
Arrange fennel cucumber salad into a small individual portion with salmon steak.
Drizzle olive oil and few saffron strands serve hot.

Gurjyote Singh Sethi, Executive
Chef Zest, Kitchen on the move.
Email: zestkotm@gmail.com