This Jamie Oliver recipe caught may attention when Jamie twittered that people were really liking it. As I'm always looking for new ways for us to eat fish this went on the weekly menu.
We were both a little skeptical but, it was absolutely fabulous! The recipe called for a particular brand of tandoori curry paste, we had some Fortnum & Mason korma sauce in the fridge so, that is what we used instead. Its flavor was perfect with the salmon (seriously, I'm going to want my salmon in korma sauce from now on). Other than that, the only change we made was to leave the fresh chili out of the yogurt sauce because I wanted the sauce to be cooling not spicy. It didn't look like a ton of yogurt sauce but the recipe ended up making twice what we needed.
I ended up calling this dish Indian Salmon Wraps because you eat the salmon, yogurt sauce and some cilantro wrapped up in naan. We found naan in the deli of our grocery store. It was quite good just heated for a few minutes in the oven. If you can't find naan another thick flat bread should do the trick, even something like Boboli. With the store-bought naan, quick yogurt sauce and small pieces of salmon that cooked up in no time this dish came together in less than half an hour, perfect for lunch or a fast dinner.
For a super easy side dish I made Cumin Roasted Cauliflower. The cauliflower is broken into florets then placed on a baking sheets where is it tossed with olive oil, kosher salt and dried cumin. Roast at 400 F until brown, about 15 - 20 minutes. I could eat cauliflower cooked this way for a snack instead of popcorn or potato chips.
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