Spiced Salmon

Presenter, writer and Blue Peter diamond Konnie Huq guides us through her simply superb spiced salmon recipe which is just perfect to warm you up on a cold winter evening.

Being warm, being safe, being together with our family and friends, these are all things we can take for granted sometimes. Shine for ShelterBox is a brilliant reminder to show us just how important these things are.

Getting together to appreciate good food and great company this winter not only makes you realise how lucky we are, it can also make a huge difference to rebuilding the homes and communities for families in need all over the world – bringing light and hope to them when they need it most. It’s so simple, but so powerful too.

– Konnie Huq

SERVES: 2
PREP TIME: 15 MINUTES
COOKING TIME: 20 MINUTES

INGREDIENTS

• • 2 salmon fillets
  • Juice of ½ lemon
  • 2 tbsp cumin
  • Rapeseed oil
  • 1 onion
  • 2 cloves garlic
  • 2 tsp ground ginger
  • 1 tsp coriander powder
  • ½ tsp chilli powder
  • 200ml vegetable stock
  • ½ tin of chopped tomatoes
  • Basmati rice
  • Fresh coriander, finely chopped
  • Natural yoghurt

METHOD

Mix 1 tbsp cumin with lemon juice to make a paste and brush on the top of two salmon fillets.

Gently fry the onion, ginger and garlic in rapeseed oil until the onion is soft. Add the remaining cumin, coriander and chilli, chopped tomatoes and vegetable stock into the pan and stir.

Remember, you can vary the amount of chilli you add depending on how hot or mild you like it.

Add the salmon to the pan and cook on a medium heat until the fish is cooked and the sauce is reduced to a good consistency.

Serve with basmati rice and a side of chopped coriander and natural yoghurt.