Golden spiced salmon
4
Points®
Total time: 50 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Enjoy this delicious fish recipe.
Ingredients
Salmon, raw
600 g, 8 x 75g fillets
Red pepper
1 medium, deseeded & chopped
Lime Juice, Fresh
25 ml, (juice of 1 lime)
Mint, Fresh
2 sprig(s), (8 leaves)
Garlic
1½ teaspoon(s), chopped, crushed and mixed to a paste with the
Root Ginger
1 teaspoon(s), crushed and mixed with a little water
Chilli, green or red
1 individual, deseeded and finely chopped
Onion
½ medium, chopped
Curry Powder
½ teaspoon(s)
Garam Masala
½ tablespoon(s), level, (use chat masala)
Ground Cumin
¼ teaspoon(s), level
Garam Masala
1 g, a generous pinch
Olive Oil
1 tablespoon(s)
Radish
8 medium, trimmed and finely sliced
Spring Onions
8 medium, trimmed and finely sliced
Chilli, green or red
1 individual, deseeded and finely chopped
Salad leaves
1 portion(s), (Baby leaf salad)
Lemon Juice, Fresh
40 ml, (juice of 1 lemon)
WW Wholemeal Wraps
4 individual
Instructions
1
Put the red pepper, lime juice, mint, garlic, ginger, chilli, onion, curry powder, chat masala, ground cumin, garam masala and olive oil into a blender and blitz until smooth. Tip into a shallow non-metallic bowl, add the salmon fillets and coat them well in the marinade. Cover and leave for at least 30 minutes or up to overnight in the fridge.
2
When ready to cook, bring the salmon fillets up to room temperature and remove any excess marinade. Thread them onto metal or soaked wooden skewers and place these on a non-stick oven tin or grill pan, with the skewer ends resting on the edges of the tin so the salmon is suspended. (This ensures the fish roasts rather than stews).
3
Cook under a medium grill for 3 minutes each side, or longer if you like your salmon well done.
4
Mix together the radish, spring onion, chilli, salad and dress with lemon juice. Serve immediately with the spiced salmon fillets.
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