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