Tandoori Salmon

Ingredients

• 1.6 salmon fillets, skinned and filleted; 150 gms each
• 2.fish spice, for seasoning
• 3.Lawry's seasoned pepper, for seasoning
• 4.4.5 tablespoon paprika
• 5.4.5 teaspoon ground cumin
• 6.cayenne pepper, 2–3 pinches, to taste
• 7.2 teaspoon ground ginger
• 8.2 teaspoon ground cinnamon
• 9.2 teaspoon fresh mint and coriander, finely chopped
• 10.3 teaspoon brown sugar
• 11.1 tablespoon coarsely ground coriander
• 12.125 millilitre oil, for basting and searing
• 13.15 millilitre fresh lemon juice, for basting
• 14.2 tablespoon soy sauce, for basting
• 15.green fig preserve, optional; for serving; All Gold brand from Pick 'n Pay

Method

1. 1.Season fish with fish spice and a little pepper.
2. 2.Combine dry spices, sugar and herbs and coat fish thoroughly. Leave overnight in fridge or for a few hours.
3. 3.Sear each side for a few minutes in a hot pan in a little olive oil and butter till blackened. Set aside.
4. 4.Before serving, baste with oil, lemon juice and soya and roast in 180°C oven till just cooked through (about 7–10 minutes).
5. 5.Serve with fresh fig or green fig preserve. Toss 1 or 2 radicchio leaves in balsamic dressing and place decoratively next to fish.
6. 6.Serve with aioli.

Notes

• If fresh raspberries are available, use instead of the fig.
• Serve with aioli — see aioli recipe in this collection.
• 'All Gold Green Fig Preserve' from Pick 'n Pay is the suggested brand.

Margin notes

• Charmie butter after ½ avocado (handwritten note — meaning unclear)