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

Coconut Infused Roasted Citrus And Herb Salmon With Asparagus And Carrots. - Plattershare - Recipes, food stories and food lovers
No ratings yet
Print Pin
Advertisement
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Fusion
Recipe Taste: Savoury
Servings 4

Ingredients
 

  • Parsley chopped / dried parsley, crushed – 01 tbsp. fresh
  • Rosemary minced / dried rosemary, crushed- 01 tbsp. fresh
  • 30 gm Desiccated Coconut
  • Garlic minced- 01 tbsp.
  • 01 tbsp Coconut Oil nutiva organic
  • Lemon Zest grated- â½ tsp
  • 01 tsp Lemon Juice
  • 1-2 tsp Salt or as per taste
  • 1/2 tsp Ground Pepper freshly
  • 150 gm Salmon Fillet- 04 Nos. Each Weighing 150 Gm. Each salmon fillet 04 nos each weighing each
  • For Presentation: for presentation
  • 16 Asparagus blanched and seasoned nos
  • Carrot cut into shapes desired, blanched and seasoned- 100 gm.
Advertisement

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.

Recipe 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.
Explore Recipes by Tags coconut recipesroasted recipes

Please appreciate the author by voting!

No ratings yet
Advertisement

Chef Reetu Uday Kugaji
Chef Reetu Uday Kugaji

Leave a Reply