Salmon Calcutta with Idaho® Fingerling Potatoes

Salmon Calcutta with Idaho® Fingerling Potatoes

Source:
Todd Downs
Bon Appetit Management
Ft. Wayne, IN

Yield: 1 Serving

Ingredients:

Mint Cilantro Cream

Coriander Spice Crust for Salmon

Indian Style Potatoes

Salmon Calcutta

Gobi Seasoning

Directions:

Mint Cilantro Cream:
  1. Blend ingredients together until smooth.
Coriander Spice Crust for Salmon:
  1. Mix ingredients together.
Potatoes:
  1. 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:
  1. 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:
  1. Combine ingredients and mix well. Cover tightly then store at room temperature.
To Plate:
  1. 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.