Salmon Calcutta with Idaho® Fingerling Potatoes

Ingredients:

Mint Cilantro Cream

  • 2 cups plain yogurt
  • 1/2 cup honey
  • 1/4 cup lime juice
  • 1 tablespoon garlic
  • 1 teaspoon cumin
  • 3/4 cup mint
  • 3/4 cup cilantro
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Coriander Spice Crust for Salmon

  • 2 tablespoons coriander, crushed in spice mill
  • 2 teaspoons ground fennel
  • 2 tablespoons cilantro, chopped
  • 1/2 cup lime zest
  • 1 tablespoon kosher salt
  • 2 teaspoons red pepper, crushed

Indian Style Potatoes

  • 3 Idaho® Russian Banana, Red Thumb, and Purple Peruvian Fingerling potatoes, sliced 1/2" thick
  • 1 quart water
  • 2 tablespoons Gobi seasoning
  • 1 tablespoon salt and pepper
  • 2 teaspoon turmeric
  • 1 cup red onion, julienned
  • 2 teaspoon garlic
  • 1 tablespoon seasoning
  • 1 cup grape tomatoes, each cut in half
  • 1/4 cup cilantro

Salmon Calcutta

  • 1 each 8 oz salmon fillet
  • 1 tablespoon coriander crust
  • 2 tablespoons oil
  • 1 teaspoon fresh lime juice
  • 1 ounce mango ginger glaze
  • 1 cup Indian potatoes
  • 1 ounce mint cilantro cream

Gobi Seasoning

  • 1/4 cup coriander seeds
  • 1 ½ tablespoons cumin seeds
  • 1 tablespoon black peppercorns, crushed
  • 1 tablespoon cardamom seeds, from green pods
  • 1 tablespoon red chili flakes, crushed
  • 1/4 cup black mustard seeds
  • 1/2 cup curry leaves, dried
  • 2 tablespoons turmeric, ground

Directions:

Mint Cilantro Cream:
  1. Blend ingredients together until smooth.
Coriander Spice Crust for Salmon:
  1. Mix ingredients together.
Potatoes:
  1. Cook potatoes separately until soft, then drain and cool. Sauté red onion, garlic, Gobi seasoning, salt and pepper, grape tomatoes and cilantro. Add potatoes and salt and pepper, add about 2 ounces of water and heat through. Serve under Salmon Calcutta.
Salmon Calcutta:
  1. Season salmon with coriander spice crust and drizzle lightly with olive oil. Grill fillet, starting with skin side up, over medium/high heat. After turning over, drizzle with fresh lime juice then brush with mango ginger glaze. Cook to internal temp 165°F, then remove from heat.
Gobi Seasoning:
  1. Combine ingredients and mix well. Cover tightly then store at room temperature.
To Plate:
  1. Place 1 cup of the potatoes in the center of a plate. Place salmon fillet at an angle on top of the potatoes. Drizzle with mint cilantro yogurt, then serve.
Print Recipe

Yield: 1 Serving

Source:
Todd Downs
Bon Appetit Management
Ft. Wayne, IN

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