Monday, May 24, 2010

Indian-Spiced Salmon with Herbed Yogurt Sauce

Oh, how I've missed my kitchen!

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It has been weeks since I last cooked a good meal in my kitchen. I'm pretty sure the most action it has seen is my water kettle boiling water. But with the craziness of work behind me and a long weekend at my leisure, I had the luxury of making myself a lovely home-cooked meal again.

I love cooking with fish, and when I saw the recipe for Indian-Spiced Salmon in my latest issue of Cooking Light, I was instantly intrigued. I already had all the ingredients in my pantry, and what a great way to literally spice up my favourite way to prepare fish.

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Don't skip the sauce because the tanginess of the yogurt sauce goes so well with the spiced salmon and helps to cut through the fattiness of the fish. Served along some simple boiled fingerling potatoes tossed in herbs, roast asparagus and tomatoes, and roast spiced baby eggplants, this makes for a delicious simple and light summer meal!

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Indian-Spiced Salmon with Herbed Yogurt Sauce
Adapted from Cooking Light, June 2010
Serves 2

Ground ginger
Garam masala
Ground coriander
Ground turmeric
Sea salt and freshly ground black pepper
Olive oil
2 4-ounce skinless salmon fillets

For the herbed yogurt sauce:
1/2 cup plain yogurt
1 tablespoon flatleaf parsley, finely chopped
1 tablespoon dill, finely chopped
1 tablespoon chives, finely chopped
Pinch of cayenne pepper (optional)
Sea salt and freshly ground black pepper, to taste

To make the herbed yogurt sauce, mix all the ingredients together in a bowl. Adjust seasoning according to your taste. Set aside and keep refrigerated until ready to use.

Preheat the oven to 400˚F.

Rub the spices, salt and pepper evenly over the salmon fillets. Drizzle a little oil over each fillet and place on an aluminum foil-lined baking sheet. Bake in the oven for 8 to 10 minutes, or until desired degree of doness. Serve immediately with the herb yogurt sauce.


Eleanor Hoh May 24, 2010 at 10:56 p.m.  

Sort of dish I love, NICE!

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