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Confit salmon with a pomegranate-pistachio crust
Fruit and vegetables
large handful fresh
mint
leaves
large handful
fresh coriander
leaves
1 green
chilli
, roughly chopped
½
lime
, juice only
large handful finely chopped
fresh coriander
1 small
red onion
, very finely chopped
1 red
chilli
, seeds removed, finely chopped
1 small
pomegranate
, seeds only
1
lime
, juice only
500g/1lb 2oz Maris Piper
potatoes
1 unwaxed
lemon
, zest only
Tins, packets and jars
4 tbsp extra virgin
olive
Cooking ingredients
1 tsp
cumin
seeds
1 tsp
coriander seeds
1 tsp
cardamom
seeds
1 tsp
fennel seeds
1 tsp
black peppercorns
1
cinnamon
stick
1 blade
mace
4 tbsp
sea salt
500ml/18fl oz
olive oil
sea salt and freshly
black pepper
½ tsp
cumin
seeds
1 tsp
caster sugar
100g/3½oz shelled
pistachios
, roughly chopped
1 tsp
chaat masala
(Indian spice mix)
rapeseed oil
, for deep frying, plus 1 tbsp extra
4 garlic
cloves
, very finely chopped
sea salt
, to season
Dairy, eggs and chilled
150g/5½oz Greek-style
yoghurt
Meat, fish and poultry
600g/1lb 5oz side sushi-grade
salmon
, skinned and pin-boned
Other
50g/1¾oz mung bean sprouts
1 heaped tsp pul biber (also known as
Aleppo pepper
)
Back to recipe
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