An old idea, and I've usually followed the Glynn Christian version for a whole salmon. But there were only three of us, so I changed it a bit. Well, quite a lot, actually.
Start with 5 – 6 indiividual fillet boneless portions of salmon, skin off, and lay on a foil-covered baking tray, that's been drizzled with a little olive oil. Heat the oven to Gas Mark 5, and the grill to high.
- 3 knobs of stem ginger in syrup
- 2 tbsps the ginger syrup
- 2 tbsps lemon juice
- half a lemon, peel shredded
- 50 gms shelled pistachios
- 1 onion that's been baked slowly for a long time
- ground cinnamon, allspice, paprika, salt, pepper, and garlic puree
Whizz in a processor the first three ingredients, to a rough mix. Tip out and mix with the peel, grind the pistachios coarsely and add. Whizz the onion to a coarse paste (this happens really fast, watch it), and stir in with the spices, tasting as you go. You want sharp, sweet, slightly hot. It will be v. wet. Add salt-and-sugar-free muesli, sprinkling on a bit at a time until it feels like porridge and looks like it will hold together well. If you're using a muesli base, you probably need some raisins or sultanas.
Spread the topping on the fillets to make a crust. Cook 10 -12 mins in the oven, then under the grill to crisp the topping and make it nice and brown. This took 5 – 7 minutes. We had a mix of thick but narrow pieces, and wide flat ones. The thick ones had less topping per portion, but the salmon was done about right. The wide ones were surplus to requirements, and are in the fridge.
Served with plain boiled rice and some fresh green beans stir-fried in a garlic and chicken stock sauce, with toasted flaked almonds.
Didn't really need a sauce as the topping was so moist inside, but maybe a wetter vegetable dish to go with it? or a more pilau style of rice.