East Meets West: Curried Salmon Parcels

Baked Salmon Parcels

Fish isn’t usually the first thing that you’d think of when you think of curry. Not most people anyhow. Chicken, lamb, and prawns, not to mention spinach, okra and potatoes tend to spring spicily to mind instead. This is an easy to prepare but bursting with flavor dish that everyone will be begging you to make again and again!






4  6 oz skinless salmon fillets

1      tsp each ground cumin and turmeric

1      tbsp wholegrain mustard

1      inch piece root ginger ,      peeled and sliced

1 garlic clove , peeled

small      bunch coriander , chopped

2      green chilies , seeded and      sliced

2/3      cup fat-free Greek yogurt

cooked      green beans , to serve

cooked      basmati rice , to serve

lemon wedges, to serve

1.      Rub the salmon with the turmeric, cumin, mustard and some seasoning. Put the ginger, garlic, coriander and most of the chiles (save a few slices) in a food processor and whizz together. Add the yoghurt and some salt and whizz again.

2.      Spread most of the yoghurt mixture over both sides of each piece of salmon (keep back a couple of tbsp). Take 4 pieces of foil, then sit a salmon fillet in the middle of each. Seal to make parcels, leaving a bit of room for air to circulate. Cook in the oven at 400 degrees for 7 or 8 minutes.

3.      Sprinkle the cooked salmon with the remaining chilies and serve with green beans, basmati rice, the remaining yoghurt mixture and some lemon wedges