Baked crispy salmon with sushi ginger

Name: Baked crispy salmon with sushi ginger
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Salmon fillet (in the piece; in MSC quality); 1 Lemon; 1 TEASPOON Garam Masala; 1 TEASPOON Chilli powder; 7-10 Tbsp Salt; 4 TABLESPOONS Durum wheat semolina; 1 kg floury potatoes; 125 g pink sushi ginger (glass or package; from the asian shop); 3 red onions; 1 collar flat leaf parsley; 2 Spring onions; 1 Garlic clove; 3 TABLESPOONS Butter; 200 ml Milk; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Salmon fillet (in the piece; in MSC quality)
1 Lemon
1 TEASPOON Garam Masala
1 TEASPOON Chilli powder
7-10 Tbsp Salt
4 TABLESPOONS Durum wheat semolina
1 kg floury potatoes
125 g pink sushi ginger (glass or package; from the asian shop)
3 red onions
1 collar flat leaf parsley
2 Spring onions
1 Garlic clove
3 TABLESPOONS Butter
200 ml Milk
baking paper

Directions

1
Line baking tray with baking paper. Rinse fish, dab dry and place on baking tray. Cut in about every 3 cm crosswise, but do not cut through. Halve the lemon and squeeze the juice. Mix lemon juice, Garam Masala, chilli powder and 1⁄2 tsp. salt.
2
Spread the marinade over the fish and set aside covered for about 30 minutes.
3
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Sprinkle the salmon with semolina. Bake in the hot oven for about 30 minutes. Peel and wash the potatoes and cut them roughly into pieces.
4
Cover the potatoes and cook in salted water for about 20 minutes.
5
Drain the ginger. Peel onions. Cut 1 onion into fine strips. Wash parsley, shake dry and chop coarsely. Mix onion strips, parsley and ginger.
6
Clean and wash spring onions and cut into thin rings. Finely dice the remaining red onions. Peel garlic and chop finely. Heat 1 tbsp. butter, fry diced onions and garlic for approx. 4 minutes.
7
Drain the potatoes. Add milk and 2 tablespoons of butter and mash to a puree. Fold in spring onions and fried onions. Season to taste with salt. Cut salmon into 4 pieces and arrange on plates with mashed potatoes.
8
Add the ginger, parsley and onion mixture.