Indian salmon salad with spiced beans, flat breads, mango chutney and yoghurt
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This is just the recipe for when you are craving Indian food but want a healthier option than take out. You could easily get this on the table in half an hour, making it a great mid-week option. Any leftovers make great wraps the next day for lunch too. <br />This dinner was meant to be salmon with fennel braised lentils. However, in a jet lag fugged state I left the lentils cooking for over an hour on a high heat while I put my kids to bed and emerged from their room to a house full of smoke. Not good, my house still smells like a bonfire 24 hours later. Every cloud (of smoke) has a silver lining though. The lentils were not at all rescuable so I improvised and, as often happens, the result was better than what I’d originally planned. <br /> <br />I love using beans as they give bulk to a meal without being stodgy. Canned cannellini beans are always in my cupboard ready to be thrown in soups, pureed to make a quick dip or roasted with meatballs. Use the technique in the recipe below but vary the flavorings to give you more options. For example, you could make a more Italian style bean dish another day (swap the cumin for a sprig of rosemary, the mint for basil and finish with balsamic instead of lemon). <br /> <br />The marinade I used on the salmon is something I regularly use on chicken (skinless boneless thighs or pieces on the bone). It is so easy and I often freeze fresh chicken in a bag with the marinade so I have a quick dinner to hand. The chicken soaks up the marinade as it freezes and again as it defrosts.
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