2 x Salmon Fillets (140g each)
30g Greek or Greek Style Yogurt
10g Ginger, crushed
10g (2 large) Garlic Cloves, crushed
1-2 tsp Kashmiri Chilli (depending on taste)
1-2 tsp Garam Masala
15ml (1 tbsp) Lemon Juice
Handful of Fresh Coriander, finely chopped
Salt & Pepper to taste
The salmon fillets could be left whole of chopped into bite size chunks - place in either a food bag if you are going to marinade overnight, or a bowl if you're aiming at cooking soon.
Mix the lemon juice, up to 1 tsp Kashmiri chilli and a pinch of salt. Pour the mix over the salmon fillets and massage into the fillet to coat all around.
In a pestle & mortar (or mini food processor) crush the garlic and ginger with a pinch of salt into a paste.
Add the finely chopped coriander (leaf and stalks), another 1/2 - 1 tsp Kashmiri chilli, Garam Masala and the yogurt. Mix into a thick paste.
Spoon the paste over the fillets and allow to rest for a while (this can be left overnight ready to be cooked the following day).
Place the fillets in a dish suitable for popping under a grill. If you have chosen to use chunks, the fish will cook under a hot grill in around 10 minutes. If you have kept the fillets whole, they may need turning and cooking for an extra few minutes. During the cooking process the marinade will cook away leaving a thick coating on the fish.
Nutrition per serving
Calories 327, Carbs (net) 4.2 grams, Protein 28.3 grams, Fat 20.7 grams