Garam Masala Salmon with Saag Aloo
This garam masala salmon with saag aloo is an easy, flavour-packed fish dinner made with crispy pan fried salmon, warmly spiced potatoes, spinach and cooling yoghurt. A simple but impressive weeknight meal ready in around 35 minutes.
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Equipment
- large saucepan
- Frying pan
- Knife
- Chopping board
Ingredients
- 1 tbsp vegetable oil
- 1 onion peeled and finely chopped
- 3 cloves garlic finely chopped
- 30 g ginger finely chopped
- 3 large white potatoes chopped into 1cm chunks
- 2 tsp medium curry powder
- 1 tsp tomato puree
- 150 ml water
- 100 g baby leaf spinach
- 2 salmon fillets
- 1 tsp garam masala
- 1 tsp vegetable oil
- Salt and pepper
- 2 tbsp natural yoghurt to serve
Instructions
Cook the onion, garlic and ginger
- Add the vegetable oil to a saucepan over a low heat. Add the chopped onion, garlic and ginger and cook gently for 2–3 minutes until softened and fragrant.
Cook the potatoes
- Add the chopped potatoes and cook over a medium heat for another 2–3 minutes, stirring regularly.
- Stir through the curry powder and tomato puree, then pour in the water.
- Reduce the heat and simmer gently for around 15 minutes until the potatoes are tender but still holding their shape. Add another splash of water if needed.
Cook the salmon
- Rub the salmon fillets with the garam masala, vegetable oil, salt and pepper.
- Heat a frying pan over a medium heat and place the salmon skin side down. Cook for 5–6 minutes until the skin is crisp and golden.
- Turn the salmon and cook for another 2 minutes on the other side.
Finish the potatoes
- Stir the spinach into the potatoes and allow it to wilt.
- The finished potato mixture should be soft and coated in the spices without becoming overly saucy.
Serve
- Spoon the saag aloo into bowls and top with the salmon fillets.
- Add a spoonful of natural yoghurt to each bowl and finish with a small pinch of salt over the yoghurt before serving.
Nutrition Facts
Garam Masala Salmon with Saag Aloo
Amount per Serving
Calories
593
% Daily Value*
Fat
22
g
34
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
6
g
Cholesterol
96
mg
32
%
Sodium
150
mg
7
%
Potassium
2417
mg
69
%
Carbohydrates
58
g
19
%
Fiber
9
g
38
%
Sugar
6
g
7
%
Protein
43
g
86
%
Vitamin A
4813
IU
96
%
Vitamin C
71
mg
86
%
Calcium
160
mg
16
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Leaving the skins on the potatoes keeps prep quick and adds texture.
For the crispiest salmon skin, avoid moving the fish around in the pan while it cooks. - Add extra water to the potatoes if needed during cooking, but avoid making the mixture too wet.
- Kale can be used instead of spinach.
- Sweet potatoes also work well, though they may cook more quickly.
