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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
Allergens:MustardMilkSulphitesFish
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

potatoes

¼ sachet

turmeric

1 sachet

brown mustard seeds

(ContainsMustard)

2 clove

garlic

1 packet

Greek yoghurt

(ContainsMilk)

1 bag

coriander

1 unit

cucumber

1 unit

tomato

1 bag

mixed salad leaves

1 sachet

mild North Indian spice blend

(ContainsMilk, SulphitesMay be presentGluten)

1 packet

salmon

(ContainsFish)

Not included in your delivery

tbs

olive oil

¼ tsp

salt

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
roast potato
roast potato
1

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
2

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
3

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
4

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
5

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!

serve
serve
6

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.