Indian Spiced Salmon with Minty Yoghurt

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recipe by Jules Clancy https://thestonesoup.com/

  • Time icon
    Total Time
    20mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    231
based on 1 ratings

’s asparagus season here! And while my baby asparagus patch has some shoots showing, I’m waiting until next year to start harvesting. Of course, you don’t need to wait until spring to enjoy this crispy spiced salmon with its cooling herby yoghurt. Just substitute in green beans, snow peas or skip the green veg and just serve it all with some cauliflower ‘rice’.

Inspired by: https://thestonesoup.com/blog/2017/10/24/indian-spiced-salmon-yoghurt/

recipe updated 11 Nov. 2019

Ingredients

  • Mint icon
    Mint
    as needed
  • Asparagus icon
    Asparagus
    as needed
  • Oil icon
    Oil
    as needed
  • Garam masala icon
    Garam masala
    1 tbsp (6g)
  • Salt icon
    Salt
    as needed
  • Salmon filet icon
    Salmon filet
    2 (270g)
  • Greek yogurt icon
    Greek yogurt
    8 tbsp (118g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Asparagus icon
    Asparagus
    x 12 (about 180g)
  • Mint icon
    Mint
    1 sprig

Tools

  • kCook icon Wooden spoon
  • kCook icon Large mixing bowl
  • kCook icon Large mixing bowl
  • kCook icon Frying pan
  • kCook icon Plate
  • kCook icon Serving plate

Step preview

  1. Fill a clean frying pan
  2. Add asparagus to the frying pan
  3. Simmer in frying pan until tender - approx 2 min
  4. Drain
  5. Transfer content of frying pan to plate
  6. Mix oil, garam masala and salt into a clean large mixing bowl
  7. Add salmon filet to the large mixing bowl
  8. Toss well until coated
  9. Transfer content of large mixing bowl to frying pan
  10. Cook in frying pan until cooked through - approx 3 min
  11. Flip in frying pan
  12. Pre-heat large mixing bowl in frying pan - medium-high heat
  13. Add greek yogurt, mint and salt & pepper to a clean large mixing bowl
  14. Stir
  15. Transfer content of large mixing bowl to 2 serving plates
  16. Transfer content of plate to 2 serving plate
  17. Transfer content of frying pan to 2 serving plate
  18. Top with mint
  19. Serve
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