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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