Spiced Big Glory Bay Salmon with Charred Roti

This fusion dish was created by Glasshouse Executive Chef James Wilkinson as an easy to eat canape for the Outstanding NZ Food Producer Awards 2023 Champions Party. It tasted so good we begged James to share it and now you can enjoy it at home – we reckon it tastes best using FMCG Business Outstanding New Product Big Glory Bay Fresh New Zealand King Salmon Portions.

Serves 2

340g Big Glory Bay Salmon, (2 boneless fresh portions)

1 tablespoon oil

1 teaspoon Banu’s Kura Karam (chilli and garlic masala blend)

4 handfuls shredded cabbage slaw with red onion

chaat masala for seasoning or use a good pinch of ground cumin and coriander (preferably from toasted and ground seeds)

Rempah roti chanai (2 pack)

4 tablespoons plain, unsweetened thick yoghurt

1 small handful mint leaves, torn or finely shredded

1 lime or lemon, cut into wedges

Heat the oven to 220°C and heat a char grill or barbecue grill to a high heat. Line a shallow baking tray with baking paper.

Put the Big Glory Bay Salmon on the tray. Mix together the oil and Banu’s Kura Karam and spread over the salmon. Put in the oven and cook very quickly (flash cook), for 6 minutes.

Meanwhile, put the roti on the grill and grill until hot, crisp and dark grill lines appear, turning to grill both sides.

Season the cabbage slaw with a little chaat masala (or if no chaat masala use the cumin and coriander and grind over a little black pepper).

Put a charred roti on each plate and add the slaw then the salmon. Spoon over the yoghurt and sprinkle with the mint.

Serve straightaway with the lime or lemon wedges for squeezing.

TIp

To serve this as a substantial canape as the Glasshouse did the ONZFPA Champions Party serve in bamboo boats.