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Different veg — snow peas, sugar snap peas as well as regular frozen peas would all be lovely. Or just use a few handfuls baby spinach. In the cooler months some wilted kale, spinach or other greens are a excellent choice. Grilled summer veg such as eggplant, zucchini and bell peppers (capsicum) are also fab.
5. To serve, spread minty yoghurt on two dishes. Top with salmon, asparagus / beans and reserved mint leaves.
Indian Spiced Salmon with Minty Yoghurt
3. Return the frying pan to a medium heat. Cook salmon for 3-4 minutes on each side or until cooked to your liking (I like it still quite pink in the middle and crispy on the outside).
More substantial — function with a generous handful roast cashews or almonds. Or use larger pieces . Or replace some of all of the yoghurt.
1. Bring some water (about 2cm / 1in) deep to the boil in a frying pan. Asparagus / beans and simmer for two minutes or until tender. Drain and discard water.
Distinct spice — curry powder could work instead of garam masala or just use 1 teaspoon each ground cumin, coriander and smoked paprika.
Different herbs — use coriander (cilantro) basil or flat leaf parsley or a combo of some of them.
Carb-lovers — serve with steamed rice or warm chappatis or other flat bread.
Dairy-free — use coconut yoghurt or substitute youhurt with hummus. By stirring chopped mint into a few tablespoons extra virgin olive 17, or create a minty oil.
Distinct fish — feel free to use any fish fillets.
4. While the salmon is cooking finely chop the majority of the mint, saving a few entire leaves to garnish. Stir the chopped mint to the yoghurt with some pepper and salt.
Vegetarian — function cooked legumes, spiced with some garam masala with the asparagus and minty yoghurt.
Of course, you do not need to wait till spring to enjoy this crispy spiced salmon with its own cooling yoghurt that is herby. Substitute in green beans, snow peas or bypass the green veg and serve it all with some cauliflower ‘rice’.
It’s asparagus season here! And while my baby asparagus patch has some shoots showing, I’m waiting until next year to start harvesting.
Tired of determining what to cook?
Carnivore — use pork or lamb chops instead of the salmon.
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2. Blend 2 tablespoons oil with the garam masala and a great pinch of salt to create a spicy oil. Pat salmon dry with paper towel and toss in the oil.
Takes: 20 minutes
2 bunches asparagus or two handfuls green beans
1 tbsp garam masala
two salmon fillets
8 tablespoons Greek yoghurt
1 bunch mint, leaves picked
enough for: 2
Source: Natural Foods