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Confit salmon with mint and coriander chutney and pomegranate and pistachio chaat

Name: Confit salmon with mint and coriander chutney and pomegranate and pistachio chaat
Yield: Serves 4 as a main course or 6-8 as a sharing starter
Cuisine: Indian recipes
Ingredients: 600g organic salmon fillet, skinned and pin-boned (ask your fishmonger); 500ml olive oil; For the masala salt; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp cardamom pods, seeds removed and finely crushed; 1 tsp fennel seeds; 1 tsp black peppercorns; 1 cinnamon stick; 1 mace blade; 4 tbsp sea salt; For the pomegranate & pistachio chaat; 100g unsalted pistachios kernels; Small bunch fresh coriander, finely chopped; 1 small red onion, finely chopped; 1 red chilli, deseeded and finely chopped; 50g sprouted mung beans (optional); Seeds from 1 small pomegranate; 1 tsp chaat masala (from the world food section of large supermarkets; optional); Juice 1 lime; 60ml extra-virgin olive oil; For the mint & coriander chutney; Small bunch fresh mint, leaves picked; Small bunch fresh coriander, leaves and stalks roughly chopped; 1 green chilli, roughly chopped; ½ tsp toasted cumin seeds, coarsely ground; Juice ½ lime; 1 tsp caster sugar; 150ml greek yogurt; You’ll also need…

Published: 26 Sep 18
Updated: 18 Mar 24

”Confit is a classic French technique in which fish or meat is submerged in fat and cooked over a low heat, giving it a beautifully soft texture. The herby chutney and pomegranate and pistachio chaat cut through the dish’s richness” – Ravinder Bhogal

If you like the look of this, you’ll also enjoy our confit mackerel fillet with Serrano ham and gazpacho jelly.

Medium
May 2018

Test kitchen approved

Serves 4 as a main course or 6-8 as a sharing starter
Hands-on time 1 hour, plus 1 hour curing

If you like the look of this, you’ll also enjoy our confit mackerel fillet with Serrano ham and gazpacho jelly.

Nutrition: per serving

Calories: 379kcals
Fat: 32g (5.9g saturated)
Protein: 19.8g
Carbohydrates: 3.6g (3g sugars)
Fibre: 1.1g
Salt: 1.4g

For 8

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Ingredients

600g organic salmon fillet, skinned and pin-boned (ask your fishmonger)
500ml olive oil

For the masala salt

1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cardamom pods, seeds removed and finely crushed
1 tsp fennel seeds
1 tsp black peppercorns
1 cinnamon stick
1 mace blade
4 tbsp sea salt

For the pomegranate & pistachio chaat

100g unsalted pistachios kernels
Small bunch fresh coriander, finely chopped
1 small red onion, finely chopped
1 red chilli, deseeded and finely chopped
50g sprouted mung beans (optional)
Seeds from 1 small pomegranate
1 tsp chaat masala (from the world food section of large supermarkets; optional)
Juice 1 lime
60ml extra-virgin olive oil
For the mint & coriander chutney
Small bunch fresh mint, leaves picked
Small bunch fresh coriander, leaves and stalks roughly chopped
1 green chilli, roughly chopped
½ tsp toasted cumin seeds, coarsely ground
Juice ½ lime
1 tsp caster sugar
150ml greek yogurt

You’ll also need…

Digital probe thermometer

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Method

To make the masala salt, toast all the spices (but not the salt) in a dry frying pan for 2-3 minutes until fragrant, then cool. Add the salt, then grind in a spice/coffee grinder or in a pestle and mortar to a fine powder.
Put the salmon on a large plate and rub all over with the masala salt. Chill, covered with cling film, for 1 hour until lightly cured.
Meanwhile, make the chaat. Heat the oven to 160°C/140°C fan/gas 3. Spread the pistachios out on a baking tray and roast for 8-10 minutes, moving them around to make sure they’re evenly roasted. Cool, then chop finely and put in a serving bowl with the remaining ingredients. Mix well and season with salt and pepper.

For the chutney, put the herbs, chilli, cumin, lime juice, sugar and some salt and pepper in a food processor or mini food processor and whizz to a paste (or finely chop by hand). Put the yogurt in a serving bowl and stir in the paste, then season to taste. Cover until needed.
When the salmon is ready, rinse well and pat dry with kitchen paper. Put the salmon in a deep frying or sauté pan (it should fit snugly), then pour in the olive oil to cover. Put the pan on a medium heat and heat the oil until it reaches 60°C on a digital probe thermometer. Cook for 8 minutes, then remove from the heat and leave it in the oil for 2 minutes more. Carefully lift the salmon out of the oil and drain on kitchen paper.
Put the salmon on a serving platter, spoon over the chutney, then top with the chaat, reserving some of both to serve alongside.