Salmon is a very rich fish but this aromatic paste helps cut through that richness, especially when served with the cooling lime and yoghurt raita.
Serves: 4
INGREDIENTS
4 x 200 gram pieces salmon, skin off
vegetable oil
Spice paste
1½ teaspoons grated fresh ginger
1½ teaspoons ground garam masala
¾ teaspoon each ground cumin and turmeric
2 cloves garlic, crushed
2 tablespoons vegetable oil
sea salt and freshly ground pepper
Raita
1 cup thick plain yoghurt
2 tablespoons chopped coriander
2 spring onions, finely sliced
½ teaspoon ground garam masala
finely grated zest and juice 1 lime
To serve
coriander
mango chutney, optional
METHOD
Spice paste: Combine all the ingredients in a bowl and season.
Spread half the paste on the rounded side of the salmon. Heat a ridged grill or sauté pan with a little oil over a medium heat and cook for 2-3 minutes until a good crust forms. Spread the remaining paste over the salmon then carefully turn over and cook for another 1-2 minutes, depending on the thickness of the fish.
Raita: Combine all the ingredients in a bowl.
To serve: Place the salmon on plates and serve each with a small bowl of raita, chutney and the Coconut Rice.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!