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Bengali Salmon Parcels

Serving size: 2

Ingredients

  • 2 salmon fillets
  • 1 Teaspoon cumin
  • 1 Tablespoon wholegrain mustard
  • 1 ginger
  • 1 garlic clove
  • 1 coriander
  • 2 chillies
  • 0.2 Litre greek yoghurt
  • 200 Grams basmati
  • 1 Teaspoon turmeric

Instructions

    1

    Rub the salmon with the turmeric, cumin, mustard and some seasoning. Put the ginger, garlic, coriander and most of the chillies (save a few slices) in a food processor and whizz together. Add the yoghurt and some salt. DO NOT BLEND YOGURT

    2

    Spread most of the yoghurt mixture over both sides of each piece of salmon (keep back a couple of tbsp). Take 4 sheets of foil, then sit a salmon fillet in the middle of each. Seal to make parcels, leaving a bit of room for air to circulate. Cook in the oven at 200c for 8 minutes.

    3

    Sprinkle the cooked salmon with the remaining chillis and serve with green beans, basmati rice, the remaining yoghurt mixture and some lemon wedges.