Salmon Bites

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Chef Prasad Chirnomula’s innovative take on traditional Indian dishes is part of what makes INDIA of New Canaan such a dining delight. He shared his Salmon Bites recipe with Edible Nutmeg, so readers can try a bit of that cuisine in their own kitchens. To read more about Chef Chirnomula and INDIA, be sure to pick up a copy of the summer 2016 issue of Edible Nutmeg!


Salmon Bites Feature ImageINGREDIENTS

  • 1 lb. skinless and boneless Norwegian salmon
  • 1 pinch powdered saffron
  • ⅛ teaspoon chili arbol
  • Himalayan pink salt (to taste)
  • ⅛ teaspoon crushed coriander
  • ½ teaspoon olive oil
  • ½ teaspoon unsalted butter
  • ½ ounce dill
  • ½ ounce cilantro
  • ½ ounce baby spinach
  • ½ ounce chives
  • 1 green chili (or more, to taste)
  • Himalayan pink salt (to taste)
  • Squeeze of lime juice
  • ⅛ tablespoon lime zest
  • 1 cup cream
  • 1 green apple


Sauce & Garnish

Preheat oven to 225º. Slice apple to thin roundels and arrange slices on a metal baking sheet. Bake until apples are dried and edges curl up. Blanch and cool dill, cilantro, baby spinach, green chili, and chives. Puree by adding cream and set side in a pan. Bring to a quick boil (3 to 4 minutes) on medium heat. Add salt, lemon juice, and zest. Whip mixture and set aside.


Cut salmon to equal pieces. Season with saffron, chili, salt, and crushed coriander. In a medium heat, non-stick pan, add oil and butter. Sear salmon each side for about a minute and serve over sauce. Garnish with apple crisps.