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Indian Salmon

Salmon with Bombay Potatoes, Garlic Yogurt and Salad

Chef Amy
Adding a twist on the normal Omega-3 rich salmon and adding Indian seasoning. Add turmeric-adorned potatoes and a salad with a touch of tartness, and you have a well balanced, nutritional and delicious meal!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 636 kcal


  • Oven tray
  • Bowl
  • Large Frying Pan


  • 4 Potatoes
  • 1/2 tsp Turmeric
  • Brown Mustard Seeds
  • 4 cloves Garlic
  • Greek Yogurt
  • Mumbai Spice Blend
  • 4 pieces Salmon
  • 1 small pack Coriander
  • 2 Apples
  • 1 Carrot
  • 1 tsp Honey
  • drizzle White Wine Vinegar
  • 1 bag Mixed Salad Leaves
  • drizzle Olive Oil
  • Salt to season
  • Pepper to season


Bake Potatoes

  • Preheat the oven to 240°C fan-forced.
  • Wash and cut the potatoes into bite-sized chunks.
    4 Potatoes
  • Place on an oven tray lined with baking paper.
  • Sprinkle over the turmeric and brown mustard seeds.
    1/2 tsp Turmeric, Brown Mustard Seeds
  • Drizzle with olive oil and season with salt.
    drizzle Olive Oil, Salt
  • Toss to coat, bake until tender for 20-25 minutes.
    Turmeric Potatoes

Garlic Yogurt

  • Finely chop the garlic.
    4 cloves Garlic
  • In a medium frying pan, heat a drizzle of olive oil over a medium-high heat.
    drizzle Olive Oil
  • Cook the garlic, stirring, until fragrant approximately 1 minute.
  • Transfer to a small bowl, then using a whisk or a fork, combine with the Greek-style yogurt. Season to taste.
    Greek Yogurt
    Garlic and Greek Yogurt

Flavor Salmon

  • In a medium bowl, combine the Mumbai spice blend with a drizzle of olive oil.
    Mumbai Spice Blend, drizzle Olive Oil
    Fresh Salmon
  • Season with salt and pepper.
    Salt, Pepper
  • Add the salmon, turning to coat evenly.
    4 pieces Salmon

Cooking the Salmon

  • When the potatoes have 10 minutes remaining, return the frying pan to a medium heat with a drizzle of olive oil.
    drizzle Olive Oil
    Undercooked Salmon
  • Once hot cook the salmon, skin side down first, until cooked through. 3-4 minutes each side.
    Well Cooked Salmon


  • While the salmon is cooking, roughly chop the coriander.
    1 small pack Coriander
  • Thinly slice the apples into wedges.
    2 Apples
  • Grate the carrot.
    1 Carrot
  • In a medium bowl, combine the honey with a drizzle of olive oil and white wine vinegar.
    1 tsp Honey, drizzle White Wine Vinegar, drizzle Olive Oil
  • Add the mixed salad leaves, carrot and apple tossing to coat.
    1 bag Mixed Salad Leaves
  • Season to taste.

Serve Up

  • Gently toss the coriander through the roasted potato.
  • Divide the Indian salmon, bombay potatoes and salad between plates.
    Indian Salmon
  • Dollop the garlic yogurt over the salmon to serve.
Keyword Salmon with Bombay Potatoes, Garlic Yogurt and Salad

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