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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.