Dinner
Sri Lankan Pol Sambol Roasted Salmon
A Sri Lankan-French fusion plate, salmon fillets roasted until the skin is crisp then served on a warm plate with a pol sambol of fresh coconut, lime, and scotch bonnet so the French technique of resting and saucing meets the Sri Lankan condiment tradition in a composed and visually striking dish.
$8
15 minsPrep
14 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
685Calories
38gProtein
28gFat
72gCarbs
4gSugar
4gFiber
720mgSodium
78mgChol
0gSat Fat
Goes well with
Sauvignon Blanc
local
Ceylon Tea (Hot Brewed)
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Soak 60g desiccated coconut in 3 tbsp warm water 5 minutes. Finely dice 0.5 small red onion, deseed and mince 0.25 scotch bonnet chilli, zest and juice 1 lime, chop 10g fresh coriander. Combine coconut, onion, chilli, lime juice, lime zest, 0.5 tsp kashmiri chilli powder, coriander, 0.5 tsp salt, 0.25 tsp sugar; mix well and set aside 10 minutes.
2
Roast
Preheat oven to 220°C/425°F. Pat 2 x 170g salmon fillets dry. Mix 1 tbsp olive oil with 0.5 tsp salt, 0.25 tsp black pepper, 0.25 tsp turmeric; rub over salmon. Place skin-side down on a paper-lined baking tray. Roast 12–14 minutes until skin is crisp and golden, flesh opaque with slight translucency at centre.
3
Rest and plate
Rest salmon on the tray 2 minutes without moving. Spoon steamed jasmine rice onto two warm plates. Place salmon skin-side up on rice. Spoon pol sambol generously alongside and over salmon. Add thinly sliced cucumber, lime wedges. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 x 170g salmon fillets, skin on
- 1 tbsp1 tbsp olive oil
- 1 tsp1 tsp fine sea salt
- 0.25 tsp0.25 tsp black pepper
- 0.25 tsp0.25 tsp ground turmeric
- 60g60g desiccated coconut
- 3 tbsp3 tbsp warm water
- 0.50.5 small red onion
- 0.250.25 scotch bonnet chilli
- 2 tbsp2 tbsp lime juice
- 0.50.5 lime zest
- 0.5 tsp0.5 tsp kashmiri chilli powder
- 10g10g fresh coriander
- 0.25 tsp0.25 tsp caster sugar
- 360–440g steamed jasmine rice
- 11 medium cucumber
- lime wedges
