SERVES 4
PREP AND COOK TIME 35 MINUTES (+ REFRIGERATION time)
Ingredients
Nutritional count per serving: 37.4g total fat (9g saturated fat); 2516kJ (602 cal); 5.4g carbohydrate; 60.6g protein; 0.8g fibre.
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 2 cardamom pods, bruised
- 1 cinnamon stick
- 1 teaspoon ground turmeric
- ½ teaspoon chilli powder
- 2 tablespoons peanut oil
- 2 cloves garlic, crushed
- 4 x 200g salmon cutlets
- 100g baby spinach leaves
Lime pickle yogurt ingredients
- ½ cup (140g) low-fat Greek-style yogurt
- 2 tablespoons lime pickle, chopped finely
Method
- Dry-fry coriander, cumin, cardamom and cinnamon in a small heated frying pan, stirring, over medium heat until fragrant. Stir in turmeric and chilli powder. Remove from heat.
- Crush spices, using a mortar and pestle, until ground finely. Transfer spices to a large bowl; stir in oil and garlic. Add fish; turn to coat in spice mixture. Cover; refrigerate for 30 minutes.
- LIME PICKLE YOGURT: Place ingredients in a small bowl; swirl pickle through yogurt.
- Cook fish, on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 3 minutes each side or cooked as desired.
- Serve fish with spinach leaves and Lime Pickle Yogurt; season to taste.
Not suitable to freeze or microwave.
