Cosmopolitan (India) - - LIFE STYLIST -


150gms salmon fil­let with skin For the Asian herb rub: 1/4 inch gin­ger 1 fresh red chilly 6-8 dill leaves 1/2 le­mon 10gms se­same seeds Salt and pep­per to taste For the veg­etable base: 4 stalks of as­para­gus 1/4 cup frozen peas 2 baby pak­choi 10gms fresh co­rian­der 1 fresh red chilly 1 lime 1tbsp Kikko­man soy 1/2tbsp honey 1/2tbsp Ja­panese rice wine vine­gar


Rinse the salmon and keep aside, and finely chop the gin­ger. Finely chop the red chilly and dill leaves, and sea­son the mix­ture well with salt and pep­per. Now rub it on the salmon and let it sit for five min­utes.

Oil a sheet of but­ter pa­per and place it over an alu­minium foil. Place all the veg­eta­bles as the base and sea­son with soy sauce, honey and rice wine vine­gar. Now let it steam for 10 min­utes.

Once the fish is cooked, re­move the foil and also the skin of the salmon. Grill it for a minute to get a thin crust on top and serve hot.

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