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Green Chutney Salmon & Vegetables with Cucumber Raita
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Don't forget to stop byDiaspora Co.'s shop to stock your pantry with all of the amazing spices used in this recipe!
Don't forget to stop byDiaspora Co.'s shop to stock your pantry with all of the amazing spices used in this recipe!
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Ingredients
- 1 tsp Diaspora Co. Nagauri Cumin
- 1 tsp Diaspora Co. Nandini Coriander
- 1/2 tsp Diaspora Co. Hariyali Fennel
- 1/3 c, plus 3 Tbsp extra-virgin olive oil
- 1 c cilantro, leaves and tender stems, chopped
- 1/2 c mint leaves, chopped
- 1 lemon, zested (about 1 1/2 tsp)
- 1/2 lemon, juiced (about 1 - 2 Tbsp)
- 1 - 2 serrano chiles, chopped
- 1 large garlic clove, chopped
- 2 1/2 tsp kosher salt
- 4 skinless, center-cut salmon fillets (about 1½ pounds)
- 2 c broccoli florets (about 8 ounces)
- 1 small head cauliflower, trimmed and cut into large florets
- 1 tsp Diaspora Co. powdered Guntur Sannam Chillies
- 1 medium cucumber, halved lengthwise and deseeded
- 1 tsp kosher salt
- 1 c plain, full-fat Greek yogurt
- 1/2 lemon, juiced (about 1 - 2 Tbsp)
Instructions
Step 1
Heat a small skillet or tadka spoon over medium heat. Add the cumin seeds, coriander seeds, and fennel seeds, and cook, swirling the pan until fragrant and the coriander turns a shade darker, about 1 minute.
Step 2
Transfer the toasted spices to a blender and add ⅓ cup olive oil, cilantro, mint, lemon zest, lemon juice, serrano chile, garlic and 1 teaspoon salt. Blend until smooth and transfer to a medium bowl. Add the salmon filets, tossing to coat each one fully in the marinade, cover and refrigerate for 30 minutes, up to 4 hours (the marinade has lemon juice, so you don’t want it to cook the fish!).
Step 3
While the fish is marinating, make the cucumber raita. Grate the cucumber on the large side of a grater and transfer to a medium bowl. Add 1 teaspoon salt, toss to coat the cucumber in the salt, and let sit at room temperature for 10 minutes. Using your hands, squeeze the excess liquid out of the grated cucumber, discarding the liquid or saving it for a cocktail, and place the squeezed out cucumber back in the bowl. Add the yogurt and lemon juice and stir to combine. Taste and adjust salt, if necessary. Cover and refrigerate until serving.
Step 4
Preheat the oven to 475°F.
Step 5
Place the broccoli and cauliflower on a rimmed half sheet pan or large baking sheet, drizzle with the remaining 3 tablespoons olive oil and toss to coat. Sprinkle with 1 teaspoon salt and the Guntur Sannam, toss to coat again, and spread into an even layer. Roast the vegetables until they are starting to caramelize on the bottom, about 10 minutes.
Step 6
Remove the vegetables and reduce the oven temperature to 325°F. Move the vegetables to create four spaces and fill each space with a marinated salmon filet. Divide the remaining ½ teaspoon salt between the four salmon filets, sprinkling a little on top of each one. Return the pan to the oven and roast until the salmon reaches your desired doneness, about 10 to 12 minutes for medium and 13 to 16 minutes for medium well to well done.
Step 7
Serve straight from the pan with the raita on the side.