Salmon and toothpaste sauce.

Posted by & filed under Health and Fitness.

Heavens, so many sorts of salmon.

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.

  1. 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.
  2. 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.
  3. For a 1 line recipe, this sauce can take a surprisingly long time.

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