Indian Spiced Salmon With Potato-Onion Mash And Gin

Name: Indian Spiced Salmon With Potato-Onion Mash And Ginger Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None red onions, finely sliced; 30 g finely chopped fresh parsley; 125 g pickled sushi ginger; None None Juice of 1 lemon; 1 tsp Garam Masala; 1 tsp chilli powder; 800 g salmon fillet; 4 tbsp semolina; 1 kg potatoes, peeled and chopped; 3 tbsp butter; 1 None garlic clove, finely chopped; 2 None spring onions, trimmed and sliced; 200 ml milk

Servings: persons

3 None red onions, finely sliced
30 g finely chopped fresh parsley
125 g pickled sushi ginger
None None Juice of 1 lemon
1 tsp Garam Masala
1 tsp chilli powder
800 g salmon fillet
4 tbsp semolina
1 kg potatoes, peeled and chopped
3 tbsp butter
1 None garlic clove, finely chopped
2 None spring onions, trimmed and sliced
200 ml milk

1
Preheat the oven to 300u00b0F. Line a baking pan with parchment paper. For the ginger salad, mix 1/3 of the red onions with the parsley and ginger and set aside. Mix the lemon juice, garam masala and chili powder and season with salt. Score the salmon then spread the garam masala marinade all over the fish. Let stand for 15 mins. Sprinkle semolina over the salmon. Place on the baking pan.
2
Bake the salmon for 25-30 mins.
3
Meanwhile for the potato-onion mash, cook the potatoes in boiling salted water for 15-20 mins until tender. Melt 1 tbsp of the butter in a medium skillet. Add the remaining red onions and the garlic and saute for 3-4 mins. Add the green onions and saute for 1-2 mins. Drain the potatoes return to the saucepan. Add the remaining 2 tbsp butter and the milk and mash until smooth. Season with salt. Stir in the sauteed onion mixture.
4
Remove the salmon from the oven and use a fork to flake it into portions. Divide the salmon and potatoes among 4 plates. Spoon the ginger salad on top.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 None red onions, finely sliced, 30 g finely chopped fresh parsley, 125 g pickled sushi ginger, None None Juice of 1 lemon, and more.

Yes, Indian Spiced Salmon With Potato-Onion Mash And Ginger Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Indian Spiced Salmon With Potato-Onion Mash And Ginger Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions