Rich9

a happy fluke on monday evening as I combined two dishes from Eat Yourself Thin and Neris and India’s Cookbook (two books recently acquired) to make something wholesome and tasty.

India and Neris wanted me to use tandoori paste and mayo to marinate some salmon, grill it, then serve with mange tout and a vinaigrette. I didn’t have any tandoori paste, so i made a version of some, and fancying some carbs i decided to borrow the simple aromatic rice recipe from Eat Yourself Thin and throw in a quick salsa. The result was an extremely tasty meal.

Firstly marinate the salmon fillets:

Mix a teaspoon of garam masala, half tsp of ground coriander and half tsp of ground chilli and half tsp of smoked paprika
with 2 tablespoons of yogurt, juice of half a lime, teaspoon of grated ginger, a clove of garlic crushed, salt, and
marinade the salmon fillets for an hour or so, then (after you’ve put the rice on) throw in the grill pan for 4mins either side.

then the mangetout and rice…
meanwhile put some basmati rice in a pot, with a pinch of salt, some cardamom pods, curry leaves and saffron and just cover with recently boiled water. next stick your steamer over this and place the mangetout in it. put the lid on and cook for about 8 mins. take off the heat and leave to steam out. maybe stir a little knob of butter through the rice before serving

meanwhile throw together a salsa with 1 tbsp white wine vinegar, 3 tbsp olive oil, 6 or so cherry toms, sliced, 2 spring onions sliced, squeeze of lime, salt and pepper. serve this drizzled over the salmon and mangetout

the marinade and subsequent grilling gives the salmon a great barbecue flavour, which is miss during the summer months. mind you, with the persistent deluge last summer i only used the barbecue twice!!

Categorized as food