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Coconut Infused Roasted Citrus And Herb Salmon With Asparagus And Carrots.

4.50 from 6 votes
Coconut Infused Roasted Citrus And Herb Salmon With Asparagus And Carrots. - Plattershare - Recipes, food stories and food lovers

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Served AsDinner, Lunch
CuisineFusion
Recipe Taste Savoury
Servings 4
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Ingredients
  

  • Fresh Parsley chopped / Dried Parsley, crushed – 01 tbsp.
  • Fresh Rosemary minced / Dried Rosemary, crushed- 01 tbsp.
  • Desiccated coconut- 30 gm.
  • Garlic minced- 01 tbsp.
  • Nutiva Organic Coconut oil- 01 ½ tbsp.
  • Lemon zest grated- ½ tsp
  • Lemon Juice- 01 tsp.
  • Salt
  • Freshly ground pepper- ½ tsp
  • Salmon fillet- 04 nos. each weighing 150 gm. each
  • For Presentation:
  • Blanched and seasoned Asparagus-16 nos.
  • Carrots cut into shapes desired, blanched and seasoned- 100 gm.
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Instructions
 

  • Combine all ingredients except salmon in a small bowl; set aside. Arrange salmon with the skin side down on a parchment paper-lined baking sheet; spread herb mixture over the salmon fillets.
  • Bake, uncovered, at 400 Ëšdegrees for 12 minutes, or until salmon flakes easily with a fork.
  • For Blanching Asparagus: Bring a water to a boil in a deep pot. Add salt and return water to a boil. Prepare an ice-water bath. Peel lower two thirds of each asparagus stalk with a vegetable peeler.
  • Place asparagus in boiling water and cook until tender, about 2-3 minutes. Drain and immediately transfer asparagus to ice-water bath to refresh until cool to retain its green colour; drain.
  • For Blanching Carrots: Peel and cut carrots in desired shape, bring a water to a boil in a deep pot. Add salt and return water to a boil.
  • Prepare an ice-water bath. Place the carrots in boiling water and cook until tender, about 5-6 minutes. Drain and immediately transfer carrots to ice-water bath to refresh until cool to retain its colour; drain.
  • Serve Roasted Citrus and Herb Salmon hot, with blanched and seasoned Asparagus and Carrots.

Notes

Chef Tips:
1.Fish Fillet cooks very fast , do not overcook it as it will turn mushy.
2.The desired outcome should be crisp top of the filled , full of flavours.
Tags coconut recipesroasted recipes

Please appreciate the author by voting!

4.50 from 6 votes
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Chef Reetu Uday Kugaji
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