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

Coconut Infused Roasted Citrus And Herb Salmon With Asparagus And Carrots.
Coconut Infused Roasted Citrus And Herb Salmon With Asparagus And Carrots.
  • Prep time
  • Cooking time
  • Serves04 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeFusion
  • Good for Lunch , Dinner
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Ingredients & Quantity
  • 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- to taste
  • 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.
How to cook?
  1. 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.
  2. Bake, uncovered, at 400 ˚degrees for 12 minutes, or until salmon flakes easily with a fork.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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