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Indian butter salmon recipe
Indian butter salmon recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Tender salmon in creamy Indian-inspired butter sauce with aromatic spices. Easy to make and perfect for any occasion, served with rice and naan.
Ingredients:
  • 9.20 gm vegetable oil
  • 4 small (about 115g each) skinless salmon fillets
  • 1 ½ tsp mustard seeds
  • 180g pkt Recipe Base One-Pot Butter Chicken
  • 125ml (½ cup) light thickened cooking cream, plus 1 tbsp, extra
  • 22.20 gm tomato paste
  • 2 tomatoes, cut into wedges
  • 300g green beans
  • Chopped coriander leaves, to serve
  • 2 x 250g pkt microwave basmati rice, warmed
  • 250g pkt naan bread, warmed
Instructions:
  • In a large non-stick frying pan over medium-high heat, heat the oil. Season the salmon and add it to the pan. Cook each side for 1-2 minutes until lightly browned. Transfer to a plate.
  • Lower the heat and toss in the mustard seeds. Stir until they start to pop. Pour in the recipe base, cream, tomato paste, and 125ml (½ cup) water. Let it come to a boil, then mix in the tomato and beans. Cover and let it simmer for 5 minutes until the beans start to soften.
  • Place the salmon back into the pan. Allow it to simmer with the lid on for 5 minutes or until the salmon is tender. Garnish the curry with additional cream and coriander, if desired. Serve alongside rice and naan.

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