Updated: Sep 5, 2021
This marinade was a staple in my house when my mom cooked "Stuffed Pomfret". It's was a dish with fresh water fish that was cooked whole. It was delicious. While it's not easy to get fresh Pomfret in grocery stores, Asian grocery stores carry Pompano that is a decent substitute to the Pomfret.
However, a whole fish filet was not going to cut it on our dinner table. It's too much of a reminder of the real thing for my daughter.
Hence, the Chutney Salmon.
This marinade will work well with white fish like tilapia or even shrimp; the grilling method etc. will of course vary.
If you have a good method and cooking time for grilling salmon, please keep that. Please share that in the comments here. What's fun as a cook is to try on different flavors while keeping certain things the same!
Here is a quick look at what you need for the marinade. Nothing complicated. Also, it's not going to make or break your marinade if you add a little more or little less of any of these ingredients.
Here is the filet, ready to be wrapped now that the marinade is on. Yes, there is no oil in the marinade yet. I like the protein to marinade without the oil and then coat it will oil later. It helps to marinade the protein better. Mayonaise in the remaining marinade to be put away for grilling later.
2 Salmon Filets (Wild caught preferably)
1/2 cup cilantro or parsley
1/2 cup mint
1 clove of garlic
1/2 teaspoon salt/to taste
1 tablespoon chopped onion
1 tablespoon lime juice
2 tablespoon of mayonese basting and grilling
Add all the ingredients for the marinade (cilantro, mint, garlic, salt, onion and lime juice) in a food processor and blend to a coarse paste.
Cover the salmon filets (not the skin side) with the spread.
Wrap in cling wrap and refrigerate upto 24 hours.
To the remaining salmon marinade, add 2 tablespoon of mayonese and refrigerate for use during grilling
Take out the filets about 30-45 minutes before grilling.
Turn on grill to high; it's ready when you hold your hand over it and feel like you can't hold it for more than 3 seconds.
Place the filet, skin side on the grill for 6-8 minutes.
Before closing the grill, on the side facing up, take a basting brush and spread some of the mayonaise marinade mix (I find it better than oil for flipping the fish).
Close the grill cover and try not to open it till it's time to flip the fish. Take the spatula and slowly nudge the filet. If the temperature was right, the fish should slip onto the spatula easily.
Flip onto the grill, close grill cover and leave on for 2 minutes.
Use spatula to remove from grill; let rest for 3-5 minutes and then it's ready. This salmon is good to eat hot or cold!
Please email me at firstname.lastname@example.org if anything is unclear or if you have any questions. If you try this recipe and it works for you or made modifications, please leave a comment to let the community know.