Spicy Salmon in Cauliflower Parmesan Crust with Green Peas Pesto

Spicy Salmon in Cauliflower Parmesan Crust with Green Peas Pesto

Salmon is a popular seafood in the United States. Spicy Salmon in Cauliflower Parmesan Crust with Green Peas Pesto recipe is tender salmon baked in a spicy marinade and served with a spicy pesto or puree along with a fresh green salad. I love cooking with Salmon and in my quest to make it more flavorful and appetizing, I came up with this beautiful dish. First of all, marinade the salmon in a spicy paste and then cover it with seasoned grated cauliflower parmesan crust. Then rest the fish for sometime and finally bake it in oven. The green pesto is prepared by first blanching the green peas and then grinding it with ginger garlic, green chillies, parmesan and olive oil.

Prep Time : 35 minutes

Cooking Time : 20 minutes

Serves : 8 pieces

Ingredients

  • For the fish marinade :
    • 1 Salmon fillet with skin, cut into 8 medium size pieces
    • 1 tbsp ginger garlic paste
    • 1 tsp madras curry powder
    • 1 tsp degi mirch
    • 1/2 tsp cayenne pepper
    • 1 tsp cajun spice powder
    • 1/2 tsp turmeric powder
    • 1 tbsp mustard oil
    • 1 tsp Lemon juice
    • salt as per taste

  • For Breading :
    • 1 1/2 cup grated cauliflower
    • 1/4 cup grated Parmesan cheese
    • 1 tsp cajun spice powder

  • For the Green Peas Pesto :
    • 2 cups fresh or frozen green peas
    • 1/4 cup grated Parmesan cheese
    • 4-8 green chillies ( adjust as per your spice bud)
    • 4 garlic cloves
    • 1 knob ginger
    • 1/4 cup olive oil
    • salt as per taste

Directions

  1. Preheat oven to 425F. Prepare a baking pan lined with aluminum foil and grease it with cooking oil spray. Keep it aside.
  2. Prepare the salmon marinade paste. In a small bowl, mix the ginger garlic paste, salt, madras curry powder, turmeric powder, degi mirch, cayenne, cajun spice powder, lemon juice and mustard oil. Apply this to the salmon. Mix the grated cauliflower with parmesan cheese and Cajun spice powder on a separate shallow plate. Press seasoned cauliflower mixture evenly on salmon so that it is coated on all sides except the skin side. Refrigerate the breaded salmon for 30 minutes.
  3. Bake the salmon pieces uncovered 18 minutes, skin side down, in the preheated oven or until salmon flakes easily with fork.
  4. Prepare the green peas pesto. Bring a large pot of well-salted water to a boil. Prepare an ice bath. Add the peas to the boiling water and cook until just tender, 2 to 4 minutes. Strain the peas and plunge them into the ice water to stop the cooking process. Drain the peas.
  5. In a mixer or blender, grind the peas along with green chillies, grated parmesan, ginger, garlic, olive oil , salt as per taste and little water. Grind it to a smooth paste.
  6. Serve the cooked salmon hot. To serve, divide the green peas pesto over four plates. Place a piece of fish on top and with the help of a mold, put some fresh green salad on the side.

 

 

 

 

 

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