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Salmon saag recipe

Salmon saag recipe

3 ratings

Created by The Tesco Real Food team

This silky sauce is packed with spinach, kale and broccoli for extra goodness. Topped with spiced salmon, it’s the perfect antidote to chilly evenings as a speedy, healthy fakeaway or super-tasty midweek meal! See method

Ingredients

  • 500g salmon, skin removed, cut into large chunks
  • 2 x 250g packs baby spinach
  • 2 tbsp vegetable oil
  • 4 large garlic cloves, chopped
  • 1 medium onion, chopped
  • 150g broccoli, cut into small florets
  • 100g kale, chopped
  • 15g fresh coriander, chopped
  • ½ tsp ground turmeric
  • ½ tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp hot chilli powder
  • 50g low-fat Greek-style yogurt
  • 2 red bird eye chillies, sliced (optional)
  • cooked brown rice (optional)
  • naan (optional)
  • ½ tsp chilli powder
  • 2 tsp vegetable oil
  • ½ lime, juiced, ½ cut into wedges
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

    1040kj
    250kcal     13%

  • Fat

    15g 22%

  • Saturates

    2g 9%

  • Sugars

    3g 3%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 4.6g Protein 21.6g Fibre 3.3g

Method

  1. Mix the marinade ingredients (besides the lime wedges) with ¼ tsp salt, add the salmon, then toss to coat; set aside.
  2. Put the spinach in a pot and pour over a kettleful of boiling water, leave to wilt for 2-3 mins, then drain in a colander.
  3. Heat 1 tbsp oil in a lidded wok or frying pan over a medium heat and fry half the garlic for 1 min or until golden. Add the onion and 1 tsp salt, then cook for 4 mins until golden. Stir through the broccoli and kale. Pour in 100ml water, cover and cook for 5 mins or until the broccoli is tender and the water has evaporated. Set aside to cool for 10 mins, then add to a blender with the wilted spinach and fresh coriander and 75ml water. Blend until smooth, adding a touch more water if needed. The sauce should fall easily off a spoon.
  4. Meanwhile, preheat the grill to high. Transfer the salmon to a lined baking tray and grill for 8 mins or until golden; set aside.
  5. Wipe out the wok, then heat the remaining 1 tbsp oil over a medium heat. Fry the remaining garlic for 1-2 mins until golden. Add the spices, stir for 1 min, then add the puréed greens; reduce the heat to low and simmer for 5 mins, covered. Stir in the yogurt and check the seasoning. Place the cooked salmon on top of the saag and serve with brown rice or naan and chillies, if you like, with lime wedges for squeezing over.

Tip: You can cook the salmon in an air-fryer for 12 mins at 185°C. Try serving this with our Paneer bhuna and Stir-fried green beans.

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