Indian-spiced salmon recipe

86 ratings Rate
  • Serves 4
  • 30mins to prepare and 25mins to cook
  • 260 calories / serving
  • Healthy
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Mix together the ingredients for the paste and whiz in a blender. Divide between the pieces of salmon and leave to marinate in the fridge for 30 minutes.

Preheat and oven to 180°C, 160°C fan, gas mark 4. Place the salmon on a foil lined baking sheet and cook for 15 – 20 minutes. Serve with lemon wedges to squeeze over, steamed white rice and salad.

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*Some Halal products may only be available in limited stores.


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  • Ingredients

  • 4 pieces of Halal salmon, about 120g each
  • For the paste

  • 2 green chillis, deseeded and roughly chopped
  • juice and zest 1 lemon
  • knob ginger, peeled and roughly chopped
  • 2 garlic cloves, roughly chopped
  • ¼tsp turmeric
  • 1½tsp garam masala
  • handful fresh coriander leaves
  • 1tbsp olive oil
  • To serve

  • lemon wedges
  • Energy 1085kj 260kcal 13%
  • Fat 17g 24%
  • Saturates 3g 14%
  • Sugars 0g 0%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 1.2g Protein 26g Fibre 0.2g


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