Salmon Fillets with Masala Sauce, Basmati Rice and Green Beans
The inspiration for my masala sauce comes from Madhur Jaffrey's excellent 'Curry Easy' that was published in 2010 and proved a culinary game changer for our household. It is very clearly and well written and contains terrific photographs to boot.
Ingredients: (Serves 3 to 4 adults)
Salmon Fillet x 500g
1 large red pepper
1 large red chilli (de-seeded)
4 large cloves of garlic (peeled)
Green Beans x 350g (washed and 'topped and tailed')
Basmati and Wild Rice x 300g (rinsed)
Peeled Ginger circa 2cm x 3cm
Cayenne pepper x half a teaspoon
Small white onion x 1 (peeled)
Dried Red Chilli Flakes
Lemon x 1
To make the sauce add the sliced pepper, garlic, fresh chilli, onion, cayenne pepper and a good dash of olive oil to a food blender and blitz until a fine, smooth orange coloured paste has formed. This can then be warmed in a small pan and served as an accompanying sauce.
Cut the salmon in to 3 or 4 steaks, add a pinch of chilli flakes and cook in a roasting tin on a splash of olive oil in a pre-heated fan oven for 20 minutes at 180 degrees C.
Steam the beans in a pan of shallow water for about 7 minutes then drain them and 'refresh' them briefly with cold water.
Cook the rice in a pan of water, from a 'cold' start allowing about 1cm depth above its surface adding a pinch of vegetable bouillon and a small slice of lemon. My son and niece have both told me that draining rice is bad practice so I now cook it very carefully reducing the heat towards the end and stirring frequently until all the water is absorbed.
Serve the rice in warm, shallow bowls, place the salmon on top, beans on the side and sauce over the salmon.
Wine wise I would favour an aromatic, unoaked, dry white wine. This month's Picpoul de Pinet: Domaine Gaujal 2021 would be ideal.