| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Twelve, Chefs, Of, Christmas |
6 |
servings |
INGREDIENTS
| 6 |
|
Salmon steaks |
| 1/2 |
|
Lemon; juice of |
| 2 |
ts |
Ginger paste |
| 2 |
ts |
Garlic paste |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Coriander seeds |
| 1 |
ts |
Cumin seeds |
| 2 |
tb |
Melted butter |
| 1 |
tb |
Finely chopped fresh coriander |
INSTRUCTIONS
Line a grill pan with foil and brush generously with oil. Place the salmon
steaks on the prepared foil.
Mix the lemon juice, ginger, garlic and salt together and gently rub the
mixture into the fish. Set aside for 30 minutes.
Pre-heat the grill to high and cook the fish approximately 5 inches below
the element for 3-4 minutes.
Meanwhile crush the coriander and cumin seeds with a pestle and mortar and
mix with the butter and fresh coriander.
Turn the fish over and spread the spiced butter evenly on each steak. Grill
for a further 2-3 minutes. Remove from the heat and serve.
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