- 1 side of Fresh Huon Salmon 2-2.5kg
- 400g fresh chopped coriander
- 1 handful of dried fenugreek
- 5 cloves of garlic
- 1 medium onion, diced
- 1 cup tamarind paste
- 1 tsp chilli powder
- 3 tsp turmeric powder
- 1-2 tbsp sugar
- 2 tsp cinnamon
- 1/2 cup water
- 2 tbsp tahini
- 1-2 cloves minced garlic
- 1 lemon, juice
- 200 ml yoghurt
- 2 cups of basmati rice (stella)
- 1 cup egg noodle (broken up)
- 1 large brown onion, diced
- ¼ cup olive oil
Slow Baked Huon Salmon
Preheat the oven to 60-80°C. Place the salmon on a large sheet of baking paper.
Season all over with salt and pepper and drizzle with 2½ tbsp of the oil. Place on a tray and bake in the center of the oven for 40-50 minutes.
Test the salmon by a gentle press on the thickest point of the salmon, you should feel it give way a little.
Remove from the oven. Leave to cool to room temperature.
For every cup of rice, I use 350ml of boiling salted water, so for this recipe we need to add an extra 1/3 cup of water to allow for the noodles.
Soak the rice for an hour then strain. Heat the oil in a large pot add the diced onion and give them a stir then add the noodles and fry until they are light brown.
Now add the rice also fry well.
All we do now is add the boiling water (Be careful at this stage as it spits and hisses). Cover with a lid, on and turn the heat to low.
The rice should be ready in about 15 minutes.
Fried egg noodle rice
Caramelise the onion and garlic in a medium pot. Add the chopped coriander.
Fry it all together, don’t let it lose its green colour
Add the turmeric, chilli powder and fenugreek. Mix it thoroughly.
Now stir in the tamarind and half a cup of water to create a paste. Once it is a paste add sugar to taste, you need to achieve a sweet-sour flavour.
Let it simmer and cook together for ten minutes, once the heat is off add the cinnamon. Correct the seasoning, the overall taste should be a sweet sour with a little bit of chilli heat.
Stir the yoghurt into the tahini in two or three stages. Now add the garlic and lemon juice to taste and a small pinch of salt.
Place the salmon fillet on a serving dish.
Dollop the tahini yogurt and sabzi mahi over the fillet.
Drizzle with fresh lemon juice, and serve with the rice in a bowl to the side.