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NANDO’S SALMON WITH CITRUS CONFIT

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So it’s been a while since I’ve posted some new recipes but this one is just too good not to share. And the best part is that it has my favorite South African hot sauce, Nandos. I have created a citrus marmalade confit using kumquats and grapefruits and the bitterness of the rind works so well with the sweetness of the caramelized onions. You can serve it warm as a main meal or at room temperature and an appetizer. And I insist you make it immediately. It’s one of those must try recipes. Soooooooo good! xxx Chef MM

NANDO’S SALMON WITH CITRUS CONFIT

US (Imperial)

Print Ingredients FOR THE FISH 4½ lbs salmon – skin on bones removed 2 TBS sundried tomato pesto (regular pesto) 1 TBS whole grain Dijon mustard 1-2 TBS Nandos Peri Peri (depending on spice preference) Coarse salt and black pepper FOR THE VEGGIES 1 red onion - cut in slivers 1 cup of kumquats - halved 1 grapefruit – skin on and cut in to wedges 1 red pepper – cut into strips 1 TBS fresh grated ginger 1 TBS curry powder 1 tsp minced garlic 1 bunch of fresh cilantro coarsely chopped Coarse salt and black pepper to taste Olive oil 1 handful of cashews coarsely chopped for garnish FOR THE QUINOA 3 cups of water 1 ½ cups of quinoa
Instructions FOR THE QUINOA Bring 3 cups of water to a boil in a small pot. Add the quinoa and turn down the heat to low. Cover with a lid and cook for 10-15 minutes till all water is absorbed. Don’t overcook it. Fluff with a fork and set aside. FOR THE CONFIT Preheat oven to 350 F Cut the onions, kumquats, grapefruit, onion and red pepper. Season them with the ginger, curry and garlic. Drizzle them with olive oil. Toss to coat. Place on a foil-lined baking sheet. Bake on the middle rack of the oven for 40 minutes, tossing half way, and cook until they are slightly charred and resemble a marmalade. Add the chopped cilantro, drizzle with some good olive oil and season with salt and pepper to taste. Set aside. FOR THE FISH Combine the sundried tomato pesto, Nandos and mustard to form a thick paste. Set aside. Preheat the oven to BROIL Line another baking sheet with foil (dull side up) and spray with olive oil spray. Place 1 TBS of the sauce under the fish. Place the salmon on the sauce, skin side down. Season with salt and pepper. Place remaining sauce on top of the fish and drizzle with some olive oil. Broil fish on the top rack of the oven until it is charred and bubbling (8-10 mins). Make sure to watch it doesn’t burn. Pierce the fish with a knife which should slide through easily. If it’s not cooked completely, turn the oven down to 350 F and continue baking for another 5-10 minutes. Allow to cool on a baking tray. TO ASSEMBLE Place the quinoa on the bottom of a large flat platter. Use the foil to slide the fish on top of the quinoa. Top with the citrus confit and garnish with chopped cashews. The dish can be served warm or at room temperature. CHEF’S TIP You can make the veggies and fish 3-4 hours ahead of time and keep them covered at room temperature. SERVES 6 as main / 12 as appetizer

EU (Metric)

Print Ingredients FOR THE FISH 2 Kg salmon – skin on bones removed 2 TBS sundried tomato pesto (regular pesto) 1 TBS whole grain Dijon mustard 1-2 TBS Nandos Peri Peri (depending on spice preference) Coarse salt and black pepper FOR THE VEGGIES 1 red onion - cut in slivers 1 cup of kumquats - halved 1 grapefruit – skin on and cut in to wedges 1 red pepper – cut into strips 1 TBS fresh grated ginger 1 TBS curry powder 1 tsp minced garlic 1 bunch of fresh cilantro coarsely chopped Coarse salt and black pepper to taste Olive oil 1 handful of cashews coarsely chopped for garnish
Instructions FOR THE QUINOA Bring 3 cups of water to a boil in a small pot. Add the quinoa and turn down the heat to low. Cover with a lid and cook for 10-15 minutes till all water is absorbed. Don’t overcook it. Fluff with a fork and set aside. FOR THE CONFIT Preheat oven to 175 C Cut the onions, kumquats, grapefruit, onion and red pepper. Season them with the ginger, curry and garlic. Drizzle them with olive oil. Toss to coat. Place on a foil-lined baking sheet. Bake on the middle rack of the oven for 40 minutes, tossing half way, and cook until they are slightly charred and resemble a marmalade. Add the chopped cilantro, drizzle with some good olive oil and season with salt and pepper to taste. Set aside. FOR THE FISH Combine the sundried tomato pesto, Nandos and mustard to form a thick paste. Set aside. Preheat the oven to GRILL Line another baking sheet with foil (dull side up) and spray with olive oil spray. Place 1 TBS of the sauce under the fish. Place the salmon on the sauce, skin side down. Season with salt and pepper. Place remaining sauce on top of the fish and drizzle with some olive oil. Grill fish on the top rack of the oven until it is charred and bubbling (8-10 mins). Make sure to watch it doesn’t burn. Pierce the fish with a knife which should slide through easily. If it’s not cooked completely, turn the oven down to 175 C and continue baking for another 5-10 minutes. Allow to cool on a baking tray. TO ASSEMBLE Place the quinoa on the bottom of a large flat platter. Use the foil to slide the fish on top of the quinoa. Top with the citrus confit and garnish with chopped cashews. The dish can be served warm or at room temperature. CHEF’S TIP You can make the veggies and fish 3-4 hours ahead of time and keep them covered at room temperature. SERVES 6 as main / 12 as appetizer

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