Punjab x France
Amritsari salmon with ajwain beurre blanc
Amritsar's favourite fish masala on salmon, with a butter sauce that would make the Loire jealous.
40 minTime
34 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original574kcalsame
34 gproteinsame
3 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Mix most of the ajwain with the chilli, ginger garlic paste, lemon juice and salt. Rub onto the flesh side of the salmon and rest 15 minutes.
- 2Boil the shallots, vinegar and water in a small pan on medium heat until about 1 tbsp of liquid remains, about 5 minutes.
- 3Turn to the lowest heat and whisk in the cold butter a cube at a time. Add the remaining ajwain, toasted, the chaat masala and a pinch of salt. Keep warm, never boiling.
- 4Pat the skin dry and dust the flesh with besan. Heat the oil in a pan on medium high heat and cook skin side down for 4 minutes, pressing gently, then flip for 2 to 3 minutes.
- 5Wipe the pan, add the garlic and spinach on medium heat and wilt for 2 minutes with a pinch of salt.
Serve it like this
Pile the spinach in the centre, set the salmon skin side up on top, and spoon the beurre blanc around the plate with a pinch of ajwain and chilli on the sauce.
