How to make Herb Crusted Salmon with Ginger -
Salmon fillets coated with fresh herbs and breadcrumbs and baked then served with sour cream sauce.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Salmon (सैलमन/ रावस), Fresh Mint Leaves (ताज़े पुदीने के पत्ते )
Cuisine : Fusion
Course : Main Course Seafood
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For more recipes related to Herb Crusted Salmon with Ginger checkout Rawas Chilli Fry, Salmon in Coconut Sauce, Grilled Salmon, Rawas Ambat Tikhat . You can also find more Main Course Seafood recipes like Crab Sukka - SK Khazana Fish Ambat Prawn Balchao Kerala Style Fish Thoran
Herb Crusted Salmon with Ginger Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Herb Crusted Salmon with Ginger Recipe
Salmon 2 pieces
Fresh Mint Leaves chopped 2 tablespoons
Fresh mint leaves 1 tablespoon
Fresh parsley chopped 1 tablespoon
Fresh dill leaves chopped 1 tablespoon
White bread slices 4
Butter 30 grams
Lemon for zest and juice 1
Salt to taste
Crushed black peppercorns to taste
Olive oil 2 tablespoons
Sour cream 1 cup
Mayonnaise 1 cup
Ginger finely chopped 1 inch piece
Extra virgin olive oil 1 tablespoon
Method
Step 1
Preheat oven to 180° C. Coarsely grind bread slices, dill, coriander leaves, mint leaves and parsley in a mixer and transfer into a bowl.
Step 2
Add butter, lemon zest and salt and mix well.
Step 3
Sprinkle salt on the salmon fish pieces and add half a lemon juice and a little crushed black peppercorns.
Step 4
Remove the tray from the preheated oven and cover it with aluminium foil.
Step 5
Pour olive oil on it. Spread the herb-breadcrumbs mixture on the fish pieces.
Step 6
Place them on aluminium foil and bake in the preheated oven for 8 minutes.
Step 7
Put sour cream, mayonnaise, remaining lemon juice, salt, ginger, extra virgin olive oil and a little crushed black peppercorns in a bowl and mix well to make a sauce.
Step 8
Serve the hot fish with sauce.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
