We would all love to have a good supply of wild salmon but I suppose those days are long gone. Farmed salmon is as good as it is going to get as it is expected that the last fish pulled from our seas will be in a couple of decades.
Salmon with lime, coriander, garlic, chilli and ginger crust served with Sweetcorn, courgette & coriander fritters…
Zest one lime and finely chop 2 garlic cloves, 2 red chillies (leave the seeds out unless you like it hot), a small bunch of fresh coriander and a knob of ginger. Mix these in a bowl with lime juice and olive oil until you have a rough paste. Season. Cover with cling film and place in the fridge which will allow the mixture to mingle and marinate.
Go and have a drink on your roof terrace.
When you are ready remove the mixture and the salmon steak from the fridge to come up to room temperature.
Turn your oven onto high, 200°C will do nicely.
Place the fish on a greased baking sheet and spoon the mixture over the top then place in the hot oven to bake for 15 minutes (depending on the thickness of your steaks).
To make the fritters grate a courgette and squeeze out as much of the liquid as you can. Sift some gram* or plain white flour into a bowl and crack a small egg into the middle and mix, adding a little milk until you have a thick-ish mixture then set aside for 30 minutes.
Add the grated courgette, a couple of spoonfuls of sweetcorn, chopped coriander, sliced red chilli, salt and pepper and gently mix.
Heat a pan with oil of your choice (I used sunflower) and place a spoonful of the mixture into the oil turning after a minute or two, they won’t take long.
*Gram flour is easy to make at home, it is just ground dried chick peas, you need to use a fine sieve to remove the lumps and bits.