Spicy marinated salmon with curry and poppadoms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Fresh salmon fillet |
| ½ | Red chilli; finely chopped | |
| 1 | Shallot; finely chopped | |
| 1 | Inch lemon grass; finely chopped | |
| 1 | teaspoon | Ginger; chopped |
| ½ | Clove garlic | |
| 1 | tablespoon | Sesame seeds |
| 1 | Lime zest and juice | |
| 1 | tablespoon | Coriander; chopped |
| 1 | teaspoon | Curry powder |
| 6 | tablespoons | Olive oil |
| 2 | Poppadoms; cooked | |
Directions
Chop the salmon fillet into ¼ inch dice and place into a clean bowl. Add chilli, shallot, lemon grass, garlic, ginger, coriander, sesame seeds and zest and juice of limes and mix well for 10 minutes. Add curry powder to olive oil and gently warm to blood heat. Allow to stand for 10 minutes then strain through a cloth. Break each poppadom into 8 pieces.
Place a 4 inch cutter into the centre of each plate and divide the salmon mix into four portions. Press it into the cutter to make a round mould.
Drizzle the turmeric oil around the plate and place four pieces of poppadom on the top of each one.
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Carlton Food Network
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