Kerala salmon with lime pickle yogurt

Photography by: Photography: James Moffatt, Styling: Olivia Blackmore, Food Preparation: Charlotte Binns-McDonald

Warmer weather is on the way, so barbecues are back on the menu. The good news is they can be both tasty and healthy.




Nutritional count per serving: 37.4g total fat (9g saturated fat); 2516kJ (602 cal); 5.4g carbohydrate; 60.6g protein; 0.8g fibre.

  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 2 cardamom pods, bruised
  • 1 cinnamon stick
  • 1 teaspoon ground turmeric
  • ½ teaspoon chilli powder
  • 2 tablespoons peanut oil
  • 2 cloves garlic, crushed
  • 4 x 200g salmon cutlets
  • 100g baby spinach leaves

Lime pickle yogurt ingredients

  • ½ cup (140g) low-fat Greek-style yogurt
  • 2 tablespoons lime pickle, chopped finely


  1. Dry-fry coriander, cumin, cardamom and cinnamon in a small heated frying pan, stirring, over medium heat until fragrant. Stir in turmeric and chilli powder. Remove from heat.
  2. Crush spices, using a mortar and pestle, until ground finely. Transfer spices to a large bowl; stir in oil and garlic. Add fish; turn to coat in spice mixture. Cover; refrigerate for 30 minutes.
  3. LIME PICKLE YOGURT: Place ingredients in a small bowl; swirl pickle through yogurt.
  4. Cook fish, on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 3 minutes each side or cooked as desired.
  5. Serve fish with spinach leaves and Lime Pickle Yogurt; season to taste.

Not suitable to freeze or microwave.

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