8 5-ounce each salmon fillets
4 tablespoons canola oil
salt and pepper, to taste
Tamarind Glaze, recipe follows, as needed
4 ounces pistachio nuts, lightly toasted, crushed
2 ounces whole butter
1 pound spinach, stemmed and cleaned
Gingered Dal, recipe follows, as needed
tomato syrup, as needed
Cilantro Chutney, recipe follows, as needed
24 cilantro leaves, whole
24 mint leaves
Servings: 8
1. Brush each salmon fillet with oil, season with salt and pepper and place on a sheet pan. Brush the fillets with Tamarind Glaze and then press the pistachios onto the presentation side of each fillet. Roast in a 350°F (180°C) oven for approximately 10 minutes.
2. In a large wok, or in several smaller sauté pans, brown the butter and then sauté the spinach until it wilts. Season with salt and pepper and hold for service.
3. Mound spinach in the center of each of eight warm plates. Arrange three quenelles of Gingered Dal around the spinach. Place the fish on top of the spinach, then arrange the Tomato Syrup and Cilantro Chutney around the fish. Garnish with the fresh herbs.
4 tablespoons canola oil
salt and pepper, to taste
Tamarind Glaze, recipe follows, as needed
4 ounces pistachio nuts, lightly toasted, crushed
2 ounces whole butter
1 pound spinach, stemmed and cleaned
Gingered Dal, recipe follows, as needed
tomato syrup, as needed
Cilantro Chutney, recipe follows, as needed
24 cilantro leaves, whole
24 mint leaves
Servings: 8
1. Brush each salmon fillet with oil, season with salt and pepper and place on a sheet pan. Brush the fillets with Tamarind Glaze and then press the pistachios onto the presentation side of each fillet. Roast in a 350°F (180°C) oven for approximately 10 minutes.
2. In a large wok, or in several smaller sauté pans, brown the butter and then sauté the spinach until it wilts. Season with salt and pepper and hold for service.
3. Mound spinach in the center of each of eight warm plates. Arrange three quenelles of Gingered Dal around the spinach. Place the fish on top of the spinach, then arrange the Tomato Syrup and Cilantro Chutney around the fish. Garnish with the fresh herbs.
Last edited: