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Sabyasachi's Grilled Rawas With Kale Salad

April 05, 2022 13:02 IST

Bursting with textures and flavours, the star of this dish is beautifully grilled fillets of Indian salmon.

Chef Sabyasachi Gorai's Grilled Rawas With Kale Salad also features an unusual mix of greens -- walnuts, kale, juicy tomatoes and anchovies.

Drizzle some lemon juice over it, and voila! you have a healthy gourmet meal you would want to not only eat every day but also cook for friends and family to show off.

Is one of your guests vegetarian? He won't go hungry. Please see the options in the notes below.

 

Photograph: California Walnuts

Grilled Rawas With Kale Salad

Serves: 4

Ingredients

For serving

Method 

Note: For additional spice or flavour add a little Tabasco or chilly powder to the rawas marinate and a tsp or less garlic paste to the salad dressing.

For an even healthier version of this entree, reduce the maple syrup or opt to swap for a reduced quanity of honey or a jaggery molasses.

Soy is usually high in salt. For a low-sodium marinate for the rawas, use low-sodium soy or coconut aminos, now made in India, which is an umami sauce that has usually about 1/3 the quantity of salt that soy has. Skip the salt in the recipe. And swap the higher-sodium Parmesan for a few tsp ricotta or grated Emmental.

If you are serving Grilled Rawas With Kale Salad for guests and one person is vegetarian or vegan, marinate 250 gm of extra-firm cubes of better quality silken tofu with the same marinate and grill and serve as an entree on the salad. But for the bed of salad skip the anchovies in the dressing and use miso paste or capers. For vegans, also substitute the grated cheese for vegan cheese.

Chef Sabyasachi Gorai is a consultant chef and mentor.

Chef SABYASACHI GORAI