Crispy Salmon with Coconut-Lime Chutney — Sri Lankan Pol Sambol Roasted Salmon
A Sri Lankan-French fusion plate, salmon fillets roasted until the skin is crisp then served on a warm plate with a pol sambol of fresh coconut, lime, and scotch bonnet so the French technique of resting and saucing meets the Sri Lankan condiment tradition in a composed and visually striking dish.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 60g desiccated coconut in 3 tbsp warm water 5 minutes. Finely dice 0.5 small red onion, deseed and mince 0.25 scotch bonnet chilli, zest and juice 1 lime, chop 10g fresh coriander. Combine coconut, onion, chilli, lime juice, lime zest, 0.5 tsp kashmiri chilli powder, coriander, 0.5 tsp salt, 0.25 tsp sugar; mix well and set aside 10 minutes.
Roast
Preheat oven to 220°C/425°F. Pat 2 x 170g salmon fillets dry. Mix 1 tbsp olive oil with 0.5 tsp salt, 0.25 tsp black pepper, 0.25 tsp turmeric; rub over salmon. Place skin-side down on a paper-lined baking tray. Roast 12–14 minutes until skin is crisp and golden, flesh opaque with slight translucency at centre.
Rest and plate
Rest salmon on the tray 2 minutes without moving. Spoon steamed jasmine rice onto two warm plates. Place salmon skin-side up on rice. Spoon pol sambol generously alongside and over salmon. Add thinly sliced cucumber, lime wedges. Serve immediately.
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