Coriander Crusted Salmon With Cilantro Cucumber Chutney

Coriander Crusted Salmon With Cilantro Cucumber Chutney
Serves 6

By Vikas Khanna

INGREDIENTS:

     1 cucumber, peeled, halved lengthwise, seeded, and thinly sliced
     1 ½ cups cherry tomatoes, quartered
     ½ red bell pepper, seeded and cut into 1-inch slices
     3 Tablespoons chopped red onion
     2 Tablespoons chopped cilantro
     2 Tablespoons lime juice
     5 teaspoons vegetable oil
     2 teaspoons honey
     1 teaspoon red pepper flakes
     Salt and freshly ground black pepper
     6 5-ounce salmon fillets
     3 Tablespoons ground coriander
     2 teaspoons garam masala
     Lime wedges for garnish



METHOD:

To make the chutney, in a bowl, combine the cucumber, tomatoes, pepper, onion, and cilantro. In a small bowl, whisk together the lime juice, 3 teaspoons oil, honey, red pepper flakes, and salt. Add to the chutney.

Season the salmon with salt and pepper, coriander, and garam masala. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cook the salmon until opaque, about 4 to 5 minutes per side. Serve with the chutney and lime wedges.

Adapted by StarChefs.com

Prep time: 15 minutes

Cook time: 10 minutes

Round Out the Meal:
With roasted fingerling potatoes.

Kid Friendly:
Go easy on the red pepper flakes.

Wine Pairing:
A Sauvignon Blanc.

From Modern Indian Cooking by Hari Nayak and Vikas Khanna (Silverback Books)