Coconut Chilli Barbecue Salmon and Spiced Barbecued Asparagus
This is a celebratory barbecue dish that's perfect for entertaining.
Connie ClarksonFounder and project manager at The Kitchen Project
- prepare
- cook
- 6-10 servings
- Moderate
Caption:This is an easy barbecue dish for a festive occasion says Connie Clarkson.Photo credit:Connie Clarkson
Everything for this exotic summer dish is prepared in advance so you can pay attention to your guests while you tend the barbecue.
It looks gorgeous on the table and tastes a little bit hot, a little bit savory, umami and ever so moreish.
Serve the salmon and asparagus with fresh tomato salad and roti bread.
To make crispy curry leaves: strip leaves off the stalk and heat ½ cup clean oil in a small skillet till shimmering.
Add leaves and stir until leaves are crisp but not brown – be careful not to burn them. Remove from oil with a slotted spoon and drain on kitchen towel – store in a airtight container till required – they will keep for a week and smell amazing.
Ingredients
- For the salmon:
- 4 Tbsp grated coconut (frozen from Asian food stores, or use shredded or desiccated coconut)
- 1 tsp ground white pepper
- 2 tsp ground cumin
- 1 medium chili (cut in half lengthwise, scoop seeds out with a teaspoon)
- ½ cup water
- 6 Tbsp oil
- 200g red onions, finely chopped
- 2 sprigs curry leaves plus another 2 sprigs for garnishing – strip leaves from stalks and discard stalks. Set leaves aside till required
- 250g heirloom tomatoes (or any really tasty tomato)
- 2 tsp ground turmeric
- Salt, to taste
- 1.5 kg side of salmon, skin on, pin-boned
- Banana leaves and foil, for wrapping
- For the spiced barbecued asparagus:
- 3 Tbsp extra virgin olive oil
- 1/2 tsp garam masala
- 1 tsp ground coriander seed
- 1/4 tsp ground cumin
- 350g asparagus (about two bunches), rinsed and woody ends snapped off
- Salt, to taste
Instructions
- Combine grated coconut, chili, white pepper, ground cumin and water and blend in a mini processor till fine. Set aside till required (alternatively, blend dry ingredients in a mortar and pestle then add water).
- Heat oil in a shallow fry pan, add coconut and spice mix and sauté till fragrant.
- Add chopped onions, mix well with spices and fry till onions are translucent.
- Add tomatoes and curry leaves, mix well and fry till tomatoes are soft.
- Add turmeric, mix well cook for another 2 minutes till spice paste is well combined.
- Season to taste and set aside to cool (you can make and store in an airtight container for a week in the fridge).
- Tear off a length of foil long enough to wrap salmon fillet.
- Place banana leaf on top of the foil.
- Place salmon skin side down on the banana leaf, lightly salt the salmon.
- Spread cooled spice paste over the surface of the salmon.
- Place another banana leaf on top of the spiced salmon and wrap over with foil, securing all sides well.
- Barbecue covered on a medium heat for 30 minutes or until salmon flakes when tested with a fork. Remove to a platter, open the parcel and remove the top banana leaf. Garnish with crispy fried curry leaves.
- For the asparagus: combine oil with spices and set aside.
- Dry the asparagus well with paper towels, then toss it well with the spiced oil until it's all well-coated.
- Grill asparagus on a medium heat barbecue with the cover down for about 2-3 minutes until it has grill marks on the underside. Turn and grill for another 2-3 minutes until charred and just cooked. Sprinkle lightly with salt and serve.
