1 pound salmon filets, boned and skinned
2 tablespoons lemon juice, plus a bit more for tossing the greens
2 teaspoons salt
1/3 cup mustard-seed oil (available at most Indian grocery stores; not mustard-flavored oil)
1 tablespoon fresh ginger, crushed
1 tablespoon dried ground red chile (not chili powder)
2 teaspoons amchur (dried mango powder; available at most Indian grocery stores)
1 teaspoon garam masala (available at most Indian grocery stores)
a few leaves of mustard or other greens (for presenting the salmon)
1/4 cup fresh pomegranate seeds (for garnish)
Cut salmon filets into 1 to 1 1/2 ounce chunks. Sprinkle with lemon juice, salt, and set in refrigerator for about 20 minutes.
Meanwhile, whisk the mustard-seed oil with the remaining seasonings in a large bowl. When salmon is ready, gently press to squeeze the juice out. Add salmon to the marinade and marinate for about 1 to 2 hours in the refrigerator, but no more than 4.
Preheat oven to 450 degrees. When it is hot, raise temperature to broil. Spread the salmon chunks on a sheet pan and broil for about 4 to 5 minutes or until the salmon is cooked medium rare.
Serve on whole or shredded mustard or other greens that have been tossed with lemon juice. Garnish with pomegranate seeds. Serves 3 to 4 as an entrée.
Note: This recipe is adapted from Indika’s version, which calls for fresh coconut. Depending on the season, coconuts vary widely in their ripeness and sweetness. We have also elmininated the lentils called for in the original. This adaptation, which uses packaged coconut, makes a robust sweet-and-sour garnish for the salmon tikkas.
1 1/2 cups Baker’s coconut
1 cup plain yogurt
1-inch piece ginger, chopped
3 to 4 serranos, destemmed and chopped
1/2 teaspoon dried curry leaves (available at most Indian grocery stores)
1 tablespoon lemon juice
1 tablespoon Mexican lime juice, or more to taste
1/4 teaspoon salt
1 tablespoon mustard-seed oil
1/2 tablespoon mustard seeds (available at most Indian grocery stores)
Blend the first 8 ingredients in a food processor until thoroughly combined. The mixture will have some texture; it will not be smooth like yogurt. (Incidentally, a blender is not strong enough.) Heat the mustard-seed oil in a shallow pan. Add the mustard seeds, cover, and let them pop and sizzle until lightly browned. Add to the chutney. Taste and adjust seasoning (you may need more lime juice to cut the sweetness of the coconut). Mix and set aside, refrigerated, for at least 2 hours.