Pan fried Salmon, crispy on the outside and soft on the inside, served with a delicious creamy coconut and dill chutney
Author: Indira Shyju
Recipe type: Main course, seafood
Cuisine: Fusion
Serves: 2
RecipeIngredients
2 salmon filets (about 6-8 oz each)
About 2 tbsp Coconut or Olive Oil for pan frying
Marinade for salmon:
½ tsp sea salt
½ tsp cayenne pepper pow (I used kashmiri chill powder which is mild)
½ tsp turmeric powder
1 tbsp olive oil
For the coconut dill chutney:
½ cup grated coconut or coconut pieces(fresh or frozen)
¼ cup fresh dill
1 green chili (optional)
1 tbsp lemon juice
¼ tsp sea salt (or per taste)
¼ cup hot water
RecipeInstructions
Thaw the salmon and remove any scales from the skin side. Pat dry using paper towels.
In a small mixing bowl, mix all the marinade ingredients.
Apply marinade paste to the salmon filets and keep aside for 15-30 mins.
In a food processor, blend all the chutney ingredients until creamy and fine.
Heat a frying pan and add the oil. When the oil is hot, add the marinated salmon pieces. Cook for about 2 mins on medium high heat. Flip and cook on the other side for about 2 mins more. Transfer to a dish.
Serve Salmon with coconut dill chutney on top!
Notes
For AIP version, skip cayenne pepper and green chili.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/07/pan-fried-salmon-with-a-coconut-dill-chutney.html