Plating food is an abstract work of art. If you practice it, you will love it more than cooking. In the modern cookery chefs are building intricate masterpieces of colour and texture that sprawl across the plate in pristine decadence. Chefs, if you have never tried yourself try it; it’s not hard as you think. Few tips can change the whole appearance of the plate. click here for tips for heightened round shape, colour contrasting, step by step plating on plate presentation.
Always plan yourself before you do the plating. Imagine your plate, and in a piece of paper do your outline how you want the plate to be. Always bear in mind your main meal should stand out from the accompaniments and garnishes. Think yourself your plate as a garden, main course as a monument and the garnishes the flowers around. Your plate will be outstanding.
Here in this plate I have used few greens to highlight my salmon (spinach and parsely)
I am from the land of coconuts, Kerala, southern state of India. (My website itself denotes keralaslive.com) We can’t live without coconuts; it will appear in breakfast, lunch and dinner tables on different forms. We like to make curries with lots of coconut and coconut oil. On the whole we love coconuts!!
So please, indulge yourself and give this recipe a try, share with your friends and make it a staple in your home.
The ingredient that makes this better than the normal, everyday salmon recipe is grated coconut. Yes, the addition makes this recipe all the more luscious and tasty. However, since coconut has more of a sweet taste, I think adding some herbs and bringing back the lemon juice gives it a great balance between sweet, savoury and so delicious!!
Tandoori Salmon Fillet with a Coconut , Lemon & Herb Crust instructions to cook.
Prep time – 5 mins
Cook time – 25 mins
Total time- 30 mins
Serves: 2 servings
2 Salmon Fillets – 2
Grated coconut – 1½ tablespoons
Lemon juice – 2 tablespoon
Salt – to taste
Black Pepper – to taste
Tandoori powder – 1 1/2 teaspoon
Yogurt – 2 teaspoons
ginger garlic paste – 1 teaspoon
Parsley – 1/2 tablespoon
Coriander leaves – ½ teaspoon
Coconut Oil – ½ tablespoon of
Fresh grated white bread – 2 slices (crust off)
Olive oil- 2 table spoons
1) Make a paste with tandoori powder, salt, pepper, ginger garlic paste, yogurt, lemon juice and spread the mixture all over the salmon. Leave in the refrigerator to marinate for half an hour.
2) Mix coconut powder, fresh grated white bread, salt, pepper, chopped parsley, chopped coriander and olive oil together in a tiny dish or bowl. I used a bowl, so really whatever works for you. It should resemble a crumbly, wet mixture. ( If you don’t like coconut, eliminate it)
3) Coat the mix on top of the salmon. It sort of sticks to the salmon but it can’t defy gravity, so maybe don’t try to rub it on the sides
4) Place it on a baking sheet and pop it in the oven at 160C for 20 mins.
5) Plate up and enjoy!!