Title: Herb and Spice-Crusted Salmon with Mushroom Risotto
Categories: Entree Mushroom Salmon
Yield: 4 Servings

1	lg	Spanish onion, peeled and
		Chopped roughly
3		Cloves garlic, peeled and
		Chopped roughly
		The leaves from 1/2 bunch
		Continental parsley
		The leaves from 1/2 bunch
		Coriander
1	tb	Ground turmeric
1	tb	Ground cumin
1	ts	Chilli powder
		Pinch of salt
		Juice of 1/2 lemon
1/2	c	Olive oil
6	x	180g fillets of salmon, all
		Skin and bones removed
		TO SERVE:
		Mushroom Risotto
		Mixed salad leaves
		Lemon wedges

Process all the ingredients, except the salmon, in a food processor until a paste forms. Coat the salmon fillets with the mixture and sear on a well oiled grilling plate or frying pan over high heat for 2 to 3 minutes each side, turning the fish once during cooking. The crust will firm and blacken. To serve: Place a piece of fish on each serving plate with some Mushroom Risotto, mixed salad leaves and lemon wedges and serve at once. Neil Perry, Rockpool, Sydney. Bon Appetit - Exec.Chef Magnus Johansson

Source: Vogue Jan'94

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