zoom Keralan salmon naans

    Save to your scrapbook

    Keralan salmon naans

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Keralan salmon naans

    • Total time: 15 minutes 15 minutes

    Serves: 2

    Ingredients

    2 essential Waitrose Scottish Salmon Fillets
    2 tbsp Cooks’ Ingredients Keralan Curry Paste
    1 tbsp oil
    2 essential Waitrose Peppers, 1 red, 1 yellow, sliced
    300g pack 2 Waitrose Peshwari Naan 
    ½ x150g tub fat-free natural yogurt

    Method

    1. Place the salmon, skin side up on a grill pan under a preheated grill for 6 minutes, turn over and spread the flesh with 1½ tbsp Keralan paste and grill for a further 5 minutes.

    2. Meanwhile, heat the oil in a frying pan and fry the peppers with the remaining Keralan paste for 5 minutes.

    3. Heat the naans according to pack instructions.

    4. Scatter the peppers over the 2 naans. Remove the salmon flesh from the skin in large flakes and place on top of the peppers, then spoon over dollops of yogurt. Garnish with chopped coriander.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary