Huon Salmon with Sabzi mahi, Tahnini Yoghurt and Fried egg noodle rice

This recipe was presented by Kurt Sampson as part of episode 10 of Huon Salmon’s Secret Pantry Business Facebook Live Series.

If you don’t like coriander, this is not the recipe for you. With a Turkish and middle eastern feel, this recipe will be a dinner centre piece.
Ensuring that the salmon presents as beautifully as possible, Kurt recommends handling the fillet like a baby so to protect the flesh from breaking.

Don’t miss out on future Secret Pantry Business episodes! Watch previous episodes or sign up for updates here – www.huonaqua.com.au/huon-hub/secret-pantry-business/.

Huon Salmon with Sabzi mahi, Tahnini Yoghurt and Fried egg noodle rice
Preparation:
20 Minutes
Cooking:
90 Minutes
Serves:
6

Ingredients

  • 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
  • Salt
  • 2 cups of basmati rice (stella)
  • 1 cup egg noodle (broken up)
  • 1 large brown onion, diced
  • ¼ cup olive oil

Method

  1. 1

    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.

  2. 2

    Sabzi mahi

    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.

  3. 3

    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.

  4. 4

    Tahini Yoghurt

    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.

  5. 5

    To Serve

    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.

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