Salmon with Coriander Coconut Chutney

Salmon with Coriander Coconut Chutney is adapted from the patrani machi, a Parsi delicacy.  The Parsi’s came to Gujarat, India from Iran about 1300 years ago and brought with them their love for food!  No (Parsi) celebration is complete without patrani machi,  fish marinated in coriander coconut chutney wrapped in a banana and steamed.  So celebrate the weekday with Salmon!

(Lunchbox: Mulberry by Genmert Double Stack Bento Box with Handles)

 
Salmon with Coriander Coconut Chutney

Serves 2
 
2 six-ounce salmon filets
Lemon juice
Salt and pepper
4 tbsp coriander coconut chutney, see below
2 tsp butter
Fresh lemon slice for garnishing

Coriander Coconut Chutney

4 ounces coriander leaves
2 ounces grated coconut
2 clove garlic, minced
1 teaspoon grated ginger
3 -5 hot green chile peppers
3 mint leaves
½ teaspoon cumin
½ teaspoon sugar
1 tablespoon lemon juice
½ teaspoon salt
¼   cup water

Preheat the oven to 400 degrees

Season the fish with salt, pepper and lemon juice.  Set aside for about 15 minutes.

In a blender add the coriander leaves, coconut, garlic, ginger, chile pepper, mint, cumin, sugar, salt, lime juice and ¼ cup water and grind till you have a thick smooth paste.  If you need more water to grind it to a paste add a tablespoon at a time.

Place the fish in a baking dish.  Spread the chutney on the fish and bake uncovered for about 15 minutes or until fish flakes easily with a fork.  Top with butter. Garnish with a lemon slice.