I found this recipe years ago in the Independent Magazine. It is by Simon Hopkinson. Ideally it goes with wild salmon, but if cooking a whole salmon and not one of the small group who has all the money, then buy the best quality salmon possible.
- 1kg wild salmon
- sprigs of coriander
- fresh lime wedges.
For the toothpaste sauce:
- 90g/3.25 oz coriander leaves – and roots if possible.
- 40g/1½ oz mint leaves
- 8 garlic cloves, peeled and crushed
- 2 tsp ground cumin
- 1 tsp sugar
- 1 tsp salt
- 75 ml/3 fl oz lime juice
- 5 small green chillies, seeds removed, hands washed thoroughly.
- 100g/ 4 oz creamed coconut
- ½ avocado pear.
Serves 4.
- Steam or poach the salmon for 25 – 30 mins. If cooking a whole salmon, this makes it a little more exciting since there are 3 possible alternatives: in a fish kettle with a good fish stock; wrapped in foil and baked in the oven with the coriander and lime – I actually use tarragon and lemon. For a 3 – 4 kg (6 – 9 lb) salmon, it is 50-60 mins 190°C/425°F/Gas Mark 5. Or you can be spectacular and cook it in the dishwasher. I looked up various recipes for doing this, but since they said things like run it on a normal cycle, I bottled out. What on earth is a normal cycle? 65°? 75°? How long does the cycle last? Is the drying part eco or non-eco?? Terrifyingly vague.
- For the sauce: bung all the ingredients in a food processor or blender or whatever and whizz about until smooth and well mixed. Spoon into serving bowl.
- For a 1 line recipe, this sauce can take a surprisingly long time.