Spicy marinated salmon with curry & poppadoms

4 Servings

Ingredients

Quantity Ingredient
12.00 ounce Fresh salmon fillet
½ Red chilli; finely chopped
1.00 Shallot; finely chopped
1.00 Inch lemon grass; finely chopped
1.00 teaspoon Ginger; chopped
½ Clove garlic
1.00 tablespoon Sesame seeds
1.00 Lime zest and juice
1.00 tablespoon Coriander; chopped
1.00 teaspoon Curry powder
6.00 tablespoon Olive oil
2.00 Poppadoms; cooked

Directions

Chop the salmon fillet into ¼ inch dice and place into a clean bowl. Add chilli, shallot, lemon grass, garlic, ginger, coriander, sesame seeds and zest and juice of limes and mix well for 10 minutes.

Add curry powder to olive oil and gently warm to blood heat. Allow to stand for 10 minutes then strain through a cloth. Break each poppadom into 8 pieces.

Place a 4 inch cutter into the centre of each plate and divide the salmon mix into four portions. Press it into the cutter to make a round mould.

Drizzle the turmeric oil around the plate and place four pieces of poppadom on the top of each one.

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