Indian Spiced Salmon with Minty Yoghurt
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recipe by Jules Clancy https://thestonesoup.com/
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- Total Time
- 20mins
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- Serves
- 2
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- Calories
- 386
’s asparagus season here! And while my baby asparagus patch has some shoots showing, I’m waiting until next year to start harvesting. Of course, you don’t need to wait until spring to enjoy this crispy spiced salmon with its cooling herby yoghurt. Just substitute in green beans, snow peas or skip the green veg and just serve it all with some cauliflower ‘rice’.
Inspired by: https://thestonesoup.com/blog/2017/10/24/indian-spiced-salmon-yoghurt/recipe updated 20 Jul. 2021
Ingredients
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- Mint leaves
- as needed
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- Oil
- as needed
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- Garam masala
- 1 tablespoon
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- Salt
- as needed
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- Greek yogurt
- 8 tablespoons
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- Salt & pepper
- as needed
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- Salmon filet
- 2
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- Asparagus
- 12
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- Mint leaves
- 1 sprig
Tools
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Wooden spoon
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Large mixing bowl
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Frying pan
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Plate
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Serving plate
Step preview
- Fill a clean frying pan
- Add asparagus to the frying pan
- Simmer in frying pan until tender - approx 2 min
- Drain
- Transfer content of frying pan to plate
- Mix oil, garam masala and salt into a clean large mixing bowl
- Add salmon filet to the large mixing bowl
- Toss well until coated
- Transfer content of large mixing bowl to frying pan
- Cook in frying pan until cooked through - approx 3 min
- Flip in frying pan
- Pre-heat large mixing bowl in frying pan - medium-high heat
- Add greek yogurt, mint leaves and salt & pepper to a clean large mixing bowl
- Stir
- Transfer content of large mixing bowl to 2 serving plates
- Transfer content of plate to 2 serving plates
- Transfer content of frying pan to 2 serving plates
- Top with mint leaves
- Serve