Ingredients
- 520 grams skinless salmon (4 fillets x 130g)
- 1 teaspoon ground cumin
- 1 teaspoon ground tumeric
- 1 tablespoon wholegrain mustard
- Gingerroot (3cm piece, peeled and sliced)
- 1 garlic clove, peeled
- Coriander, chopped (small bunch)
- 2 green chilles, seeded and sliced
- 200 ml fat-free Greek yogurt
- 300 grams cooked green beans (to serve)
- 200 grams cooked basmati rice (to serve)
- Lemon wedges, to serve
How to Make
-
Step 1: Rub the salmon with the turmeric, cumin, mustard and some seasoning. Put the ginger, garlic, coriander and most of the chilles (save a few slices) in a food processor and
-
Step 2: Process together. Add the yogurt and some salt and process again.
-
Step 3: Spread most of the yogurt mixture over both sides of each piece of salmon (keep back a couple of tbsp).
-
Step 4: Take 4 sheets of foil, and then sit a salmon fillet in the middle of each. Seal to make parcels, leaving a bit of room for air to circulate.
-
Step 5: Cook in the oven at 200 C for 8 minutes.
-
Step 6: Sprinkle the cooked salmon with the remaining chilles and serve with green beans, basmati, rice, the remaining yogurt mixture and some lemon wedges.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.