Salmon Calcutta with Idaho® Fingerling Potatoes

Salmon Calcutta with Idaho® Fingerling Potatoes

Todd Downs
Bon Appetit Management
Ft. Wayne, IN

Yield: 1 Serving


Mint Cilantro Cream

Coriander Spice Crust for Salmon

Indian Style Potatoes

Salmon Calcutta

Gobi Seasoning


Mint Cilantro Cream:
  1. Blend ingredients together until smooth.
Coriander Spice Crust for Salmon:
  1. Mix ingredients together.
  1. Cook potatoes separately until soft, then drain and cool. Sauté red onion, garlic, Gobi seasoning, salt and pepper, grape tomatoes and cilantro. Add potatoes and salt and pepper, add about 2 ounces of water and heat through. Serve under Salmon Calcutta.
Salmon Calcutta:
  1. Season salmon with coriander spice crust and drizzle lightly with olive oil. Grill fillet, starting with skin side up, over medium/high heat. After turning over, drizzle with fresh lime juice then brush with mango ginger glaze. Cook to internal temp 165°F, then remove from heat.
Gobi Seasoning:
  1. Combine ingredients and mix well. Cover tightly then store at room temperature.
To Plate:
  1. Place 1 cup of the potatoes in the center of a plate. Place salmon fillet at an angle on top of the potatoes. Drizzle with mint cilantro yogurt, then serve.