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Spicy Salmon Cubes

September 27, 2022pub

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Spicy Salmon Cubes, a delicious super quick recipe with South Indian flavors. You will never want to eat salmon in any other way! Drizzle extra lime juice and sprinkle some chopped fresh mint and cumin seeds before serving. The nectarines and avocado salad i made was the perfect side dish. Hope you like it as much as we did.

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Spicy Salmon Cubes

BY YASMINE IDRISS

Spicy Salmon Cubes, a delicious super quick recipe with South Indian flavors. You will never want to eat salmon in any other way! Drizzle extra lime juice and sprinkle some chopped fresh mint and cumin seeds before serving. The nectarines and avocado salad i made was the perfect side dish. Hope you like it as much as we did.

Serves 4.
Preheat oven to 200C

Ingredients

  • 1/2-1 tsp chilli paste , I used chili jam from Shauce
  • 1 tsp cumin powder
  • 1/2-1 tsp ginger paste
  • A bunch of mint leaves, extra to serve
  • 4-5 garlic cloves
  • 2 limes, juiced
  • 1 red onion, thinly sliced
  • 250 grs cherry tomatoes, halved
  • 500 grs salmon, cut into big cubes
  • 4 tbsp desiccated coconut
  • 2 tbsp olive oil
  • 1 tsp sea salt flakes

Method

  • 1)

    In a small powerful food processor or a spice grinder, place 2 garlic cloves, coconut, mint leaves, cumin, ginger and chili paste, together with the oil, the lime juice and salt. Grind until you reach a paste consistency.

  • 2)

    Pat dry the salmon cubes and place in a medium oven proof tray.

  • 3)

    Top the salmon cubes with the paste. Add the onion slices, extra garlic cloves and the tomatoes then top with the remaining paste and mix well until everything is combined. You can drizzle a bit extra olive oil if you like (about 1tbsp).

  • 4)

    Cover with cling film and let it rest for 30min.

  • 5)

    Uncover and place in the preheated oven. Roast for 25min, mixing mid way, until the salmon is cooked.

  • 6)

    Serve hot over brown rice, sprinkled with some extra lime juice and cumin seeds, and with a side of avocado and nectarine salad.

Notes

Inspired by the recipe of @missminifer

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