Suvir Saran 's Salmon "en papillote" with my tomato chutney recipe

The post for today is Suvir's Salmon "en papillote" with tomato chutney. I met Chef Suvir Saran on facebook. I have heard great reviews about his restaurants and came to know about his books. I immediately ordered a copy of American Masala and this dish is from his book.I loved the rich and intense color of the book, they look so Indian and so ethnic. The pictures speaks a million words, the photos makes me crave for a plate of his food. I was tempted to re-create the magic he created in his book. I cooked his salmon dish with my tomato chutney. Since I had bought loads of frozen salmon for my South beach diet, I felt this is an excellent dish for Indians who are following South beach diet. It is a convincingly likable taste for us and a good way to get your omega-three. I tried couple of other dishes like Goan shrimp curry and cardamon-roasted cauliflower. They were fantastic. This book is a keeper for sure. Do get your copy soon. Spices and aroma takes this opportunity to wish my dear friend Chef.Suvir the best of everything in life. God bless him!Thanks a lot for bringing out this wonderful book and keep more coming.

Tomato Chutney Recipe

Makes 1 jar (8oz)
Source: My mother (amma)

Ingredients

8 ripe tomatoes - cubed

1 tablespoon garlic - minced

1 tablespoon + 1 teaspoon mustard seeds

1 teaspoon fenugreek seeds

1 teaspoon cumin seeds
1 tablespoon coriander seeds

1/2 tablespoon urad dhal

20 curry leaves

1 teaspoon turmeric powder

1/2 tablespoon red chili powder

1 tablespoon coriander powder

1 tablepoon olive oil

Salt to taste

Directions 

Dry fry  1 teaspoon mustard, fenugreek, coriander and cumin  seeds for 1-2 minutes. Be careful not to burn. Switch off, cool and grind them to a coarse powder.

Heat oil in a large sauce pan. Once the oil ripples, add mustard seeds, above made spice powder and curry leaves. Saute for 30-60 seconds. Then add the garlic and cook for 30 seconds. Then mix in the tomatoes and mix well. Sprinkle turmeric, chili and coriander powder. Cook for 2minutes, until raw smell disappears.  Cook covered for 25-30 minutes. Add salt to taste and set aside. 

Make them in batches and store in air-tight container. They stay fresh for 5-6 days in refrigerator.

Salmon Recipe

Serves 6
Source: Masala farm, Suvir Saran's Cookbook
 

Ingredients

2 1/4 cups tomato chutney

6 salmon fillets ( remove bones)

1 tablespoon kosher salt

1 teaspoon ground peppercorns

Chopped fresh cilantro, for serving

Lemon or lime wedge , for serving

Directions

Preheat the oven to 450'F. Cut six pieces of aluminium foil. Place tomato chutney at the centre of the foil and place a fillet on top skin-side down. Season with salt and pepper and top with another 3 tablespoon of chutney.

Bring both the long sides of the foil up over the salmon and fold the edges over twice to seal. Fold up the short ends of the foil, completely sealing the salmon within the package.

Place them on a baking sheet and cook for 10-15 minutes. Mine took 15 minutes to cook. Remove the foil after 10 minutes to let the steam settle. Check for doneness with a fork by flaking the center, if it is so rarem refold and cook for further 2 minutes. The heat within the package will continue to cook the fillet. 

While serving, unfold the packets, slide the fish and sauce out, sprinkle cilantro and serve with lemon wedges.

I served mine with grilled veggies and hare chutney.