Ingredients:
Mint Cilantro Cream
- 2 cups plain yogurt
- 1/2 cup honey
- 1/4 cup lime juice
- 1 tablespoon garlic
- 1 teaspoon cumin
- 3/4 cup mint
- 3/4 cup cilantro
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
Coriander Spice Crust for Salmon
- 2 tablespoons coriander, crushed in spice mill
- 2 teaspoons ground fennel
- 2 tablespoons cilantro, chopped
- 1/2 cup lime zest
- 1 tablespoon kosher salt
- 2 teaspoons red pepper, crushed
Indian Style Potatoes
- 3 Idaho® Russian Banana, Red Thumb, and Purple Peruvian Fingerling potatoes, sliced 1/2" thick
- 1 quart water
- 2 tablespoons Gobi seasoning
- 1 tablespoon salt and pepper
- 2 teaspoon turmeric
- 1 cup red onion, julienned
- 2 teaspoon garlic
- 1 tablespoon seasoning
- 1 cup grape tomatoes, each cut in half
- 1/4 cup cilantro
Salmon Calcutta
- 1 each 8 oz salmon fillet
- 1 tablespoon coriander crust
- 2 tablespoons oil
- 1 teaspoon fresh lime juice
- 1 ounce mango ginger glaze
- 1 cup Indian potatoes
- 1 ounce mint cilantro cream
Gobi Seasoning
- 1/4 cup coriander seeds
- 1 ½ tablespoons cumin seeds
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon cardamom seeds, from green pods
- 1 tablespoon red chili flakes, crushed
- 1/4 cup black mustard seeds
- 1/2 cup curry leaves, dried
- 2 tablespoons turmeric, ground
Directions:
Mint Cilantro Cream:
- Blend ingredients together until smooth.
Coriander Spice Crust for Salmon:
- Mix ingredients together.
Potatoes:
- Cook potatoes separately until soft, then drain and cool. Sauté red onion, garlic, Gobi seasoning, salt and pepper, grape tomatoes and cilantro. Add potatoes and salt and pepper, add about 2 ounces of water and heat through. Serve under Salmon Calcutta.
Salmon Calcutta:
- Season salmon with coriander spice crust and drizzle lightly with olive oil. Grill fillet, starting with skin side up, over medium/high heat. After turning over, drizzle with fresh lime juice then brush with mango ginger glaze. Cook to internal temp 165°F, then remove from heat.
Gobi Seasoning:
- Combine ingredients and mix well. Cover tightly then store at room temperature.
To Plate:
- Place 1 cup of the potatoes in the center of a plate. Place salmon fillet at an angle on top of the potatoes. Drizzle with mint cilantro yogurt, then serve.