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  • Seared Indian Spiced Salmon with Raita
  • Sheena Salah

Seared Indian Spiced Salmon with Raita

Seared Indian Spiced Salmon with Raita

Seared Indian Salmon with Raita & Bombay Potatoes

 Serves 4


 4 salmon fillets with skin on

2 fat cloves garlic + 1 inch piece ginger

1 tsp Chilli powder

½ tsp Turmeric

Sea salt & freshly ground black pepper to taste

Handful of coriander – finely chopped

2 tbsp of lemon juice

 Method - Seared Salmon  

  1.  Wash and clean the salmon fillets and dry thoroughly using a paper towel. Mince the garlic, ginger, chilli powder, turmeric, black pepper, sea salt, coriander and lemon juice in a bowl. Smear over the salmon fillets and leave to marinate for an hour or so.
  2. Heat 1 tbsp oil in a non-stick frying pan on a medium heat. Arrange marinated fish pieces and shallow fry till golden brown on both the sides. Do not be tempted to turn or move the salmon fillets around in the pan, allow the skin to stay in one piece and to get nice and crispy! Do take special care not to overcook the fish, approx. 3-5 minutes on each side – depending on the thickness of the fillets.
  3. Gently remove the fried salmon pieces with a spatula and drain on paper towels to absorb any excess oil.
  4. Serve on a plate with Bombay potatoes (see recipe) and raita and a handful of rocket and wedge of lemon.


 Serves 4 or more as part of a mezze plate


 1 500g tub of greek or thick creamy yoghurt

½ cucumber

2-4 crushed garlic cloves

Handful of coriander and/or mint - chopped

Zest from half a lemon

Sea salt

Freshly ground black pepper

½ tsp ground cumin

½ tsp ground coriander

 Method - Raita


  1. Wash and dry the cucumber and grate. Squeeze all the liquid out of the grated cucumber.
  2. Whisk up the yoghurt.
  3. Drain the cucumber one more time to squeeze out as much liquid as possible.
  4. Add all the remaining ingredients to the bowl of yoghurt and mix.
  5. Taste and adjust the seasoning if necessary.
  6. Finish/dress with a further sprinkling of herbs.
  • Sheena Salah

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