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
Recipe Cuisine TypeFusion
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About Coconut Infused Roasted Citrus And Herb Salmon With Asparagus And Carrots.

4.41 from 5 votes
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Recipe Time & More

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Served AsDinnerLunch
Recipe TasteSavoury
Servings - 4

Ingredients
 

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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.

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.
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Chef Reetu Uday Kugaji
Chef Reetu Uday Kugaji

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4.41 from 5 votes

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