Indian Style Salmon – Again

This is a variation on this recipe, but with yoghurt and fresh ginger added to make a wet marinade. It worked really well and I think I might have preferred it to the dry version. I suppose I would say that though, since Stephen came up with the dry version and this was my idea. The spices were slightly diluted by the addition of the yoghurt but they seemed to blend together better.

Served with puy lentils (I really wanted dal and I think it would have been better but I didn’t have enough time to make any) and more garlicky greens. We ate almost a whole bag of spring greens tonight, I fear we may have to go cold turkey before the addiction kicks in for real, this was the seventh meal in a row to include them.

Indian Style Baked Salmon
Serves Two

2 salmon fillets
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds
3 cardomom pods
1/2 tsp chilli powder
1/4 tsp turmeric
1/2 – 1 tsp fresh ginger
Pinch of salt
Squeeze of lemon juice
2 tablespoons natural yoghurt

Combine all the dried spices with the salt and pound in a pestle and mortar. Add the spices to the yoghurt and lemon juice and coat the fish. Leave to marinate for two hours.

Bake the fish at 250 degrees for 12 minutes.