Flash Roasted Wild Salmon recipe from Chef Kunal of Fishhook TasteofThursday

Flash Roasted Wild Salmon Tikka on Charred Gobi Pilau

 

Tikka Glaze

1 TSP Canola Oil

1 TBSP Crushed Garlic

1 TBSP Minced Ginger

1 TBSP Minced Onion

1 TBSP Achiotte Paste (Mexican or Latin grocery)

1TSP Lime Juice & Zest

3 TBSP Minced Cilantro Stems

1 TSP Pepper

1 TSP Salt

1TSP Red Chili Powder

1 TSP Worcestershire Sauce

1.5 LB. Wild Salmon Fillet

 

Method:

 

• Food process or hand blend all ingredients.

 

Gobi (Cauliflower) Pilau

 

1 TSP Canola Oil

1 TBSP Crushed Garlic

1 TBSP Minced Ginger

1 TBSP Minced Onion

3 TBSP Minced Cilantro Leaves

1 Small Cauliflower (in smaller florettes)

1 TSP Pepper

1 TSP Salt

1 TSP Toasted Cumin Seed

1 TSP Toasted Coriander Seed

1 TSP Toasted Black Mustard Seed

1 Can Coconut Milk

4 Cups Golden Basmati Rice (cooked or even leftover cold)

1 Cup Crispy Onions (Asian store)

 

• Meanwhile, preheat the oven to 500 on convect and toss the Cauliflower in Canola Oil adding a pinch of Salt, Pepper. Put them on a baking sheet in the oven and roast until a very dark golden, about 15 minutes. Then sauté  onion, garlic & ginger with spices in a large fry pan. Then add coconut milk, rice and crispy shallots. Finish by tossing in dark roasted Gobi & cilantro.
• To finish dish utilize already super hot oven to flash roast salmon, preferably in 4 thinner fillet portions. Simply spoon “Tikka Glaze” over fillets and roast for 3 min. or until rare-med rare. Serve salmon atop Pilau and enjoy

 

Chef Kunal Ghose, co-creator/owner of “Red Fish Blue Fish”, and now the new Victoria tartinery and fish curry house “Fishhook”, sleeps well at night knowing that success came via sustainable practices. When the opportunity came up to do it right in Victoria, he jumped on it. The Ocean Wise program aided him in creating his 100% sustainable menus . Well studied and passionate about the issues that face our oceans, Kunal is acutely aware that hand selecting the finest and most ethical seafood for his kitchen serves a great purpose for the longevity of his businesses and for our oceans. Kunal has had some TV appearances that include “Eat St.” and being a chef’testant on  “Top Chef Canada”, as well as other media in “Reader’s Digest”, “Western Living”, “Yam “, “Boulevard” and “Eat” magazines . His recipes and tips have been also been published in “The Oceanwise Cookbook”, “A Good Catch” the, “Eat St. Cookbook” and soon to grace the latest Oceanwise volume. On Twitter follow him at @ChefishBluefish and @fishhookvic