This Kerala twist to your salmon fillet sizzles with flavour
Yield
Serves 4
Prep Time
10mins
Cook Time
35mins
Difficulty Level
Download or Print

The Indian coastal province of Kerala breathes life into your typical salmon fillet by sizzling it over the grill, then dolloping it with zesty and refreshing lime pickle yoghurt.

Ingredients

  • 2 tsps coriander seeds
  • 1 teaspoon cumin seeds
  • 2 cardamom pods, bruised
  • 1 cinnamon stick
  • 1 tsp ground turmeric
  • ½ tsp chilli powder
  • 2 tbsps peanut oil
  • 2 clove garlic, crushed
  • 4 x 265 g salmon cutlets
  • 100 g baby spinach leaves

LIME PICKLE YOGHURT

  • ½ cup (140 g) yoghurt
  • 2 tbsps lime pickle, chopped finely
01.

Dry-fry coriander, cumin, cardamom and cinnamon in small heated frying pan, stirring, over medium heat until fragrant. Stir in turmeric and chilli powder; remove from heat.

02.

Using mortar and pestle, crush spices until ground finely; transfer to large bowl. Stir in oil and garlic, add fish; turn fish to coat in marinade. Cover, refrigerate 30 mins.

03.

To make lime pickle yoghurt; combine yoghurt and lime pickle in a small bowl.

04.

Cook fish on heated oiled barbecue until cooked through. Serve fish with spinach and lime pickle yoghurt.

TIP An Indian speciality, lime pickle is a mixed pickle condiment of limes that adds a hot and spicy taste to meals. Available from Indian food shops.

Photo: bauersyndication.com.au

Download or print the recipe