EDWARD ENTERTAINS
WITH EDWARD HAYDEN THIS WEEK: CURRIED SALMON, SPICY MANGO & CUCUMBER SALSA
Hello everyone, and welcome to my weekly column. Thanks so much for all your lovely comments. It seems that the dark chocolate and hazelnut terrine was a big hit in your homes for Easter. A perfect way of using up the Easter eggs if nothing else. I had a nice Easter-very different but nice none the less. I took many nice long walks around our beautiful Graignamanagh and I capitalised on the sunshine when it came out. I also re-familiarised myself with the yard brush as its time now to get the garden decked out for the summer season, so the pots have been emptied, the paths swept and windows washed! As I said-very different. In that vein, this week for your dining pleasure I have a beautiful light and tasty option if you are in the mood for a quick supper. The combination of flavours in this dish are just magical and it is a great tasty healthy option. I am trying to be a bit healthier at the minute so dish is perfect for midweek and allows me the amnesty for some weekend gastronomic boldness! Happy Cooking!
RECIPE
* 4 fillets of salmon
* 2 tablespoons natural yogurt * 2 garlic cloves, crushed
* 1 teaspoon Thai Red curry paste
* Juice of 1/2 lemon
* 1 teaspoon grated root ginger * 1 1/2 teaspoon chilli powder
Salsa:
* 1/2 mango peeled and finely chopped
* 1/2 small cucumber-finely chopped
* 1/2 red onion-finely chopped * Juice of 1/2 lemon
* 1 medium green chilli, deseeded and finely chopped
* 1 tablespoon finely chopped mint/ coriander
METHOD
* Preheat the oven to 190C/375F/Gas Mark 5.
* Mix the yogurt, garlic, curry paste, the lemon juice, ginger and 1 teaspoon of the chilli powder together in a small bowl and season.
* Spread over the salmon and chill until using (at least 20 minutes).
* Choose a medium sized bowl, add the mango, cucumber and red onion, and then mix well.
* Add the lemon juice and remaining chilli powder, season lightly with some black pepper (no salt) and store in the fridge until required.
* Place the salmon on a flat baking tray and cook in the preheated oven for about 15-20 minutes depending on the thickness of the fish.
* Serve with basmati rice, yogurt, coriander and the fresh salsa.