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Posted in: Genevieve Taylor
Prep Time:
20 Minutes
Marinade Time:
30 minutes
Serves:
4 to 6
Grill time:
35 Minutes

Indian Spiced Salmon

with pan fried Bombay potatoes and herby yogurt sauce

Posted on by Genevieve Taylor
Indian Spiced Salmon
Serves 4 to 6
Prep Time:
Marinade Time: 30 minutes
Grill time: 35 Minutes
Slash the skin of the fish
Slash the skin of the fish
Stir the potatoes from time to time
Stir the potatoes from time to time
Grill the fish - skin side down
Grill the fish - skin side down

Indian Spiced Salmon

Serves: 4 to 6       Total Time: 85 Minutes

Ingredients

For the salmon:

  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1-2 tsp dried chilli flakes, to taste
  • ½ tsp black peppercorns
  • ½ cinnamon stick, crumbled
  • 5 cloves
  • 3 green cardamon pods
  • ½ tsp sea salt
  • 1 tbsp vegetable oil
  • 750g boneless salmon fillet (skin on)

For the minted yogurt dressing:

  • 6 tbsp plain yogurt
  • Handful of mint leaves, finely chopped
  • 1 clove garlic, crushed
  • Juice of ½ lemon
  • Sea salt and freshly ground black pepper

For the Bombay fried potatoes:

  • 1 tbsp vegetable oil
  • 2 tbsp mustard seeds
  • 25g unsalted butter
  • 1 tsp turmeric
  • 1 large red onion, sliced
  • 1 clove garlic, crushed
  • 600g new potatoes, sliced into 5mm thick discs
  • Sea salt and freshly ground black pepper

To serve:

  • Small handful of chopped coriander
  • Lemon wedges

Directions

Step 1
Blitz the spices until coarsely ground in a spice mill, or use a pestle and mortar and a bit of elbow grease, then mix with the salt and oil to make a paste.
Step 2
Using a sharp knife, slash the skin of the fish deeply a few times, but not all the way through, to help the marinade to soak in. Rub the spice paste all over the fish, being a little more generous on the skin side, rubbing it well into the cuts you have made. Leave to marinate for 30 minutes, covered but out of the fridge.
Step 3
For the dressing, mix everything together in a bowl and season with salt and black pepper. Set aside.
Step 4
Fire up the barbecue; one side on hot and the other on medium-hot. You can start cooking the potatoes immediately on the hot side, but you need to have pre-heated the barbecue on medium-hot in readiness for the fish which is grilled later.
Step 5
Start the potatoes first as they take the longest to cook. Add the oil and mustard seeds to a grill proof frying pan or cast iron skillet (with no plastic handles) and set over the high heat. Once the seeds start to pop add the butter and turmeric, stirring as it melts. Add the onion and fry for a few minutes until it starts to soften, then add the garlic, stirring to mix. Tip in the potatoes, season generously with salt and pepper and fry for about 20 minutes until they are tender, keep an eye on them and stir from time to time to stop them sticking. Grilling with the lid down creates and even, oven-like heat, which will speed up cooking.
Step 6
Meanwhile, transfer the salmon to a barbecue fish basket and cook, skin-side down first, over the pre-heated medium-hot side of the barbecue for around 12 minutes, turning over halfway through, until deep golden and crispy. Transfer to a large serving platter, using a palette knife to release the fish from the basket and rest on the warming rack until the potatoes are cooked.
Step 7
To serve, pile the potatoes around the fish. Drizzle over a little of the dressing and then scatter over the coriander. Serve the rest of the dressing on the side, along with the lemon wedges to squeeze over.