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Keralan salmon naans
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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
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.
Typical values per serving:
This recipe was first published in October 2014.