Servings: 4
Prep Time: 15 minutes
Cook Time: About 15 minutes
Ingredients
15 ml (1 tbsp) onion powder
2 cloves garlic, minced
15 ml (1 tbsp) ginger, grated
1 vegetable bouillon cube
90 ml (6 tbsp) olive oil
5 ml (1 tsp) turmeric powder
1 lime, juice
1 lemon, juice
1 Thai chili pepper, chopped
1 large salmon fillet, about 600 gr (20 ½ oz)
60 ml (4 tbsp) coriander leaves
Salt and pepper to taste
Pepper chutney
3 red peppers, cubed
1 onion, chopped
2 cloves garlic, minced
60 ml (4 tbsp) sugar
60 ml (4 tbsp) white vinegar
5 ml (1 tsp) sesame seeds coriander, ground
5 ml (1 tsp) cumin seeds, ground
15 ml (1 tbsp) ginger powder
5 ml (1 tsp) sprigs of dried thyme
Salt and pepper to taste
Side dishes
4 portions of plantain, sliced
Qs canola oil
4 portions of cooked rice
Preparation
Preheat the oven, the rack in the center on grill (broil)
In a bowl, mix the onion powder, garlic, ginger, bouillon cube, turmeric, lime and lemon juice, chili pepper, olive oil.
Salt, pepper then coat the fish with the prepared mixture.
On a baking sheet, covered with a silicone mat, place the fish and cook and grill for 10 to 15 minutes, making sure it does not burn. If it colors too quickly, lower the sheet to a lower position in the oven.
Meanwhile, in a saucepan, cook the peppers, onion, garlic, sugar, vinegar, coriander, cumin, ginger, thyme and let simmer over medium heat until reduced. Check the seasoning.
In a pan, fry the plantain slices in the oil. Add salt and pepper. Check the seasoning.
Serve the fish, accompanied by rice, plantain slices and sprinkled with coriander leaves.
