Scotland produces the best salmon in the world and this is the perfect way to prepare this special fish. I use a lot of green herbs to marinate it which brings the dish to another level! This recipe will serve 5-6 people.
You will need:
One whole Scottish salmon, you can also chop them into 3 parts or have it filleted
To marinate you will need:
- 1 lemongrass, bruised
- 3cm of ginger
- 1 teaspoon turmeric powder
- 1 brown onion, finely chopped
- 6 cloves of garlic, peeled
- 6 cashew nuts
- 1 red chilli
- 2 tablespoons of vegetable oil
- A handful of chopped coriander leaves
- A handful of chopped basil & mint leaves
- Salt & pepper
- 1½ limes
How to make it:
Rub two pinches of salt, together with the juice of half of lime, into the salmon generously and add some pepper.
In a small blender, add the ginger, turmeric powder, chopped onion, garlic, cashew nuts, oil, chilli, coriander leaves, basil and mint leaves. Add a pinch of salt then blend them all well into a paste.
Marinate the salmon with the spice paste. Cover all areas including the inside of the fish. Then place slices of lime and bruised lemongrass inside the fish.
Place the marinated fish in a dish and cover with foil.
Pre-heat oven to 180 then when ready, turn it up to 200. Place the covered fish into the oven for around 30-40 minutes. Uncover it and cook at 180 for another 30 minutes.
Garnish with coriander and mint leaves and serve it with rice.
Dina Watt grew up in Bandung, West-Java, Indonesia and now happily married and living in Aberdeenshire, she is known as The Indonesian Cook. In her regular column, Dina shares her own adventurous recipes for delicious home cooked meals that are easy to make, mostly using the homegrown, seasonal, fresh fruits and vegetables from her own Scottish garden.
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