Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Chilli, Coconut and Lime Salmon with Roasted Cherry Tomatoes
by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day
Easy
Serves 2
Total 35min
Prep 10min
Cook 25min
Rukmini Iyer’s flavourful one-tin salmon recipe is perfect for time-pressed cooks looking for a speedy weeknight dinner.
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From the book
India Express
Rukmini Iyer
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
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Introduction
Once you’ve tried this South Indian seasoning – blitzed coconut, chilli, mint, garlic and lime – you’ll be putting it on absolutely everything: white fish, chicken, paneer, roasted veg… Here it seasons a salmon and cherry tomato traybake, forming a crust for the salmon and a wonderful flavouring for the roasted tomatoes and onions. A nice quick one-dish dinner.
Tags
Ingredients
| 1 | fresh red chilli |
|---|---|
| A handful of | mint leaves, plus extra to serve |
| 2 cloves of | garlic |
| juice of 2 limes | |
| 1 | red onion, thinly sliced |
| 250g | vine cherry tomatoes, halved |
| 2 | sustainable salmon fillets |
| 4 tbsp | desiccated coconut |
| 2 tbsp | neutral or olive oil |
| 1 tsp | sea salt flakes |
Essential kit
You will need: a high-speed blender.
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the coconut, chilli, mint leaves, garlic, lime juice, 1 tablespoon of the oil and the sea salt into a spice grinder or high-speed blender or Nutribullet and blitz roughly until the chilli looks evenly incorporated through the coconut (you’ll have a reddish, greenish rubble).
Mix the sliced onion and cherry tomatoes in a medium roasting tin along with the remaining oil. Make space for the 2 salmon fillets, place them in the tin skin side down, then pat a tablespoon of the coconut-chilli mixture evenly over each fillet. Scatter the remaining mixture over the onions and tomatoes.
Transfer to the oven to roast for 20–25 minutes until the salmon is cooked through. Scatter with mint leaves and serve hot, with rice alongside if you wish.
NOTES: You can substitute the salmon for cod, haddock or another firm-fleshed white fish – it’ll take about the same time to cook. To carb it up in the same tin, start by roasting off cubed sweet potato with a little olive oil and salt in your roasting tin for 30 minutes, before continuing with the recipe as above.
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Ingredients
Method
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