Clay-Baked Salmon

Somon Güveç

 

Coriander seed is rarely used in Turkish cuisine, but in this unique dish the spice combines beautıfully with the salmon. Make sure you use fresh salmon so that the casserole tasts rich, not fishy

 

1 tsp                 olive oil

1                        onion, finely diced

1                        yellow bull horn chilli (çarlston bibier), finely diced

4 cloves            garic, finely minced

1 tsp                  coriander seeds (kişniş tohumu)

1 tsp                  chilli powder (acı biber tozu)

1 tbsp                lemon juice (freshly squeezed)

2 x cans            diced tomatoes

sml bunch        parsley, chopped

1 tsp                  salt

500g                   fresh salmon (somon), cut into large chunks

                            (if you can’t find good salmon, use bonito (palamut) instead

100g                   kaşar cheese, grated (or substitute with parmesan)

 

Pre heat the oven to 200C

 

Heat the oil in  a pan, and stir in the onion, bull-horn chilli, garlic, coriander and chill powder. Stir fry until the garlic begins to take some colour.

 

Stir in the lemon juice, sugar, tomatoes and parsley, then simmer 25 minutes until thickened.

 

Add the salt, then toss in the salmon and stir well.

 

Pour the mixture into an oven-proof bowl (a clay bowl is traditional in Turkey), and sprinkle cheese on top.

 

Bake 25min until the cheese is browned.

 

SERVES 4

 

 

You may need to go to a baharatci (spice merchant) to find coriander seeds in Turkey. Just ask for 'kişniş tohumu'