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Indian Recipes
Indian Salmon & Bombay Potatoes

Indian Salmon & Bombay Potatoes

with Garlic Yoghurt & Salad

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Let's take a flavour trip to India tonight, coating succulent salmon in a mild North Indian spice blend and roasting potato with turmeric and mustard seeds to make that sensational side dish called Bombay potatoes.

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


¼ sachet


1 sachet

brown mustard seeds

2 clove


1 packet

Greek yoghurt


1 bag


1 unit


1 unit


1 bag

mixed salad leaves

1 sachet

mild North Indian spice blend

(ContainsMilk, SulphitesMay be presentGluten)

1 packet



Not included in your delivery


olive oil

¼ tsp


2 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2100 kJ
Fat20.9 g
of which saturates4.8 g
Carbohydrate37.4 g
of which sugars10.3 g
Protein37.6 g
Sodium409 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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roast potato
roast potato

Preheat the oven to 240°C/220°C fan- forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, a drizzle of olive oil, a pinch of pepper, the salt, turmeric (1/4 tsp for 2 people / 1/2 tsp for 4 people) and brown mustard seeds on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

garlic yoghurt
garlic yoghurt

Finely chop the garlic (or use a garlic press). In a medium frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt and whisk to combine. Season to taste with salt and pepper.

make salad
make salad

Roughly chop the coriander. Thinly slice the cucumber. Finely chop the tomato. In a medium bowl, combine olive oil (2 tsp for 2 people / 1 tbs for 4 people), the white wine vinegar and a pinch of salt and pepper. Just before serving, add the mixed salad leaves, cucumber and tomato and toss to coat.

flavour salmon
flavour salmon

In a second medium bowl, combine the mild North Indian spice blend, a drizzle of olive oil and a generous pinch of salt and pepper. Add the salmon and toss to coat.

cook salmon
cook salmon

When the potato has 10 minutes cook time remaining, return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, add the salmon to the pan, skin- side down, and cook until cooked through, 3-4 minutes each side. Transfer to a plate to rest. TIP: The spice blend will char a little in the pan, this adds to the flavour!


Toss the coriander through the roasted potatoes. Divide the Bombay potatoes, Indian salmon and salad between plates. Top the salmon with a dollop of garlic yoghurt.