This exotic fish dish will liven the senses with its vast array of flavours and spice! Cooking with spices is a great way to keep the immune system in great shape during the winter season.
4 salmon fillets (about 150g each)
For the marinade:
Juice of 1 lime
1 green chilli, chopped
1 teaspoon grated garlic
1 teaspoon soy sauce
Salt, to taste
2 teaspoons Amritsari spice mix (available in supermarkets Indian shops, or online)
1 teaspoon nigella seeds
½ teaspoon Maldon salt
For the Indian guacamole:
2 ripe medium avocados, roughly chopped
1 level teaspoon salt
juice of 1⁄2 lime 1 green apple, diced
1 small red onion,
Diced 2 green chillies
30g fresh coriander
30g fresh mint
20g fresh turmeric peeled and diced
In a bowl, mix all of the marinade ingredients together and gently rub all over the salmon fillets, then cover with cling film and set aside for 20 minutes.
Heat the grill to its highest temperature.
Line a tray with greaseproof paper and place the salmon on top, flesh side up, grill for
approximately 4 minutes, then turn over and grill for another 4-5 minutes, until the skin
becomes crispy and the colour starts to darken. Turn on the heat and leave the salmon
under the grill to rest whilst you make the guacamole.
To make the Indian guacamole, place all the ingredients into a food processor and blend for just a few seconds, you don’t want too smooth a consistency, a little roughness is good.
5.Serve the rested salmon fillet with the guacamole immediately, any leftover guacamole will keep in the fridge for 2–3 days.