Hannah friendly

Recipes from a lactose-free kitchen

Indian-spiced salmon

Indian-spiced salmon

You'll not find much fish on this blog, we don't tend to eat all that much of it as someone (ahem, mentioning no names..) isn't that keen. I found myself home alone for dinner the other night so my mind immediately turned to thoughts of fish for dinner. I've not made this particular dish in ages, but it's a firm favourite (with me at least) and, as a bonus, super speedy. I can't remember now where the original inspiration came from, I think I saw an article in a magazine but I've made a few changes as the years have gone by.

I normally cook this for one so I've provided quantities for me. As I said, this dish is so very easy and so scales very nicely. Start with one salmon fillet, skin and chop into medium-sized chunks. In a bowl mix 1tsp garam marsala with a good glug of vegetable oil. This should make a nice paste. Add in a 1cm piece of fresh ginger, grated and stir. Mix in the salmon, cover and chill for as long as you have (10 minutes is good but 60 is better!) Cook the salmon for 10 minutes at 180C, alternatively you can grill it, turning occasionally for around 8-10 minutes.

I usually serve with rice and stir-fried vegetables. This time a made a rather tasty raita to go with it mixing 100ml plain soya yogurt, juice half a lime, a handful chopped fresh coriander, 2 chopped spring onions, some black pepper and a pinch of sumac. Make this up when you're preparing the salmon and chill until you're ready to use it.