Salmon & Curried Yoghurt
Serves 8
Ingredients
1 large salmon fillet (enough to feed 4 people)
250g Greek Yoghurt
100g cashews
1 tsp curry powder
1 tsp turmeric
1 lemon
Handful coriander
1/2 green chilli
Method
Pre heat oven to 180 degrees. When hot place salmon inside and cook for 10-15 mins or until cooked through but not dry inside. Use a knife to slightly open the fillet and see if it’s cooked. While it’s in the oven, mix yoghurt, spices and lemon juice. Try and do this as early as possible before eating so the colour from the turmeric has time to develop. It will get brighter the longer you leave it! I did mine about an hour before eating. If using raw cashews then throw them in a pan with a tiny bit of oil and toast until slightly browned. Set aside. Slice chilli and set aside. Pour yoghurt into serving dish and smooth out, place salmon on top following by the cashews. Drape coriander on top of the salmon then sprinkle the sliced chilli and serve.