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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.