Bengali salmon parcels

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Results 1-20

• Beanie

  27 June 2010

  Beanie rated and commented on this recipe

  

  Made this for a dinner party. Prepared it well in advance - (prepared up to putting it in foil ready to cook) and left it to marinate in all the spices in the fridge. Just had to pop in the oven then when my guests were ready. It was so so scrummy. Very thai like. Went down an absolute storm with my guests all thought it was amazing!. Great for a summer party.Will certainly make this again flavours were brilliant. Possibly one of the best meals I have served for taste! Also gave me time to spend with my guests and not be in the kitchen all night!

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• Beanie

  27 June 2010

  Beanie commented on this recipe

  Oh forgot to add, used wild rice - looked better as a dinner party main!

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• weemouse

  12 July 2010

  weemouse rated and commented on this recipe

  

  very easy, very tasty, and made a wonderful mid-week meal

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• Heather_20

  13 July 2010

  Heather_20 rated and commented on this recipe

  

  I made this last night, it was very easy to make and in the absence of a blender I simply grated the ginger and garlic, finely chopped the coriander and chillies and mashed it all together. I really liked the yoghurt sauce when it had been cooked with the salmon however I wasn't very keen on the sauce on it's own - I'm not really a fan of greek yoghurt anyway and I think the taste was a little overpowering.

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• donnalovescheese

  14 July 2010

  donnalovescheese rated and commented on this recipe

  

  Really nice with loads of flavour and really healthy. Didn't need to change a single thing.

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• Lynn

  14 July 2010

  Lynn rated and commented on this recipe

  

  Loved this, just made it for dinner. My other half doesn't like fish so he had it with chicken, which was just as yummy as the salmon! Will become a regular in our household methinks!

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• Magic Maggie

  14 July 2010

  Magic Maggie rated and commented on this recipe

  

  This is a fabulous, fabulous recipe! Tried it last night when I was tired and uninspired and it sparkled me right up! Beautifully light, zingy and so nutritious - it was a big hit. I couldn't get fat-free Greek yoghurt, so I used fat-free normal yoghurt and it was great. I don't know who Jennifer Joyce is, but she should be crowned queen of the tired commuter brigade.

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• Frantic Flapjack

  21 July 2010

  Frantic Flapjack rated and commented on this recipe

  

  This was really good. Zesty, fresh and spicy taste. Served with rice and homegrown green beans and peas. Yum!

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• ThomMich

  24 July 2010

  ThomMich rated and commented on this recipe

  

  Excellent. Very simple. The flavours were amazing. All this and such a healthy dish. I'm already planning to make it again!

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• muppet123

  26 July 2010

  muppet123 rated and commented on this recipe

  

  Eeek! What did I do wrong? My yogurt with the chillis and coriander ended up being bright green and when I took the fish out of the oven, it looked absolutely nothing like the picture above but instead, something from a nuclear plant! Neon green and most unappetising. It tasted fine but the colour was enough to put me off from making it ever again!

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• Sara

  26 July 2010

  Sara rated and commented on this recipe

  

  Really nice, didn't use mustard because it didn't seem right for a Bengali/ indian dish and we didn't miss it at all. The chilli provided enough heat. Will def do again, it was lovely.

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• TaylorMade

  17 September 2010

  TaylorMade commented on this recipe

  Very impressed with this recipe...a flavoursome fish curry in effect. I found that the yoghurt mix made a delicious dip in its own right. Will definitely make this again.

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• Sumbids

  19 October 2010

  Sumbids commented on this recipe

  Being a Bengali fom India,I was sceptical about using this ever popular mustard base(usually used with freshwater fishes) with a seafish but I must say it turned out a treat!! My parents visiting from India loved it and I have recreated this with chicken for my fish-loathing husband,and he loved it too.And its so easy-peasy to cook!!

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• Belkey

  20 November 2010

  Belkey rated and commented on this recipe

  

  Absolutely great recipe - I served it for a casual supper with friends and wasn't quite sure how to dish it up, so presented everyone with a silver 'present' for supper and they all loved it! tasted divine and will definitely do again.....

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• Womble

  26 December 2010

  Womble rated and commented on this recipe

  

  Amazing recipe - so full of flavour. Made it with cumin roast potatoes as my husband doesn't like rice. Worked really well. Can't wait to make it again!

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• SamM1

  07 March 2011

  SamM1 rated and commented on this recipe

  

  I loved the flavours in this one - the curry flavour went really well with the salmon, and it was filling too. Perfect swap for a curry if you're trying to cut down.

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• mirak

  13 March 2011

  mirak commented on this recipe

  excellent although only two pieces of salmon made same amount of yogurt mix which served as dip for the asparagus tips that accompanied the dish

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• karin

  19 April 2011

  karin commented on this recipe

  Fragrant & fresh. Lovely!

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• karin

  19 April 2011

  karin rated this recipe

  

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• Vokins

  26 September 2011

  Vokins rated and commented on this recipe

  

  Really easy and tasty. I found I needed to cook the salmon for a little longer as the fillets were quite thick. My husband also ate fish without complaining!

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Ingredients

• 4 x 130g skinless salmon fillets
• 1 tsp each ground cumin and turmeric
• 1 tbsp wholegrain mustard
• 3cm piece root ginger , peeled and sliced
• 1 garlic clove , peeled
• small bunch coriander , chopped
• 2 green chillies , seeded and sliced
• 200ml fat-free Greek yogurt
• 300g cooked green beans , to serve
• 200g cooked basmati rice , to serve
• lemon wedges, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Ingredients

• 4 x 130g skinless salmon fillets
• 1 tsp each ground cumin and turmeric
• 1 tbsp wholegrain mustard
• 3cm piece root ginger , peeled and sliced
• 1 garlic clove , peeled
• small bunch coriander , chopped
• 2 green chillies , seeded and sliced
• 200ml fat-free Greek yogurt
• 300g cooked green beans , to serve
• 200g cooked basmati rice , to serve
• lemon wedges, to serve

Per serving

272 kcalories, protein 31.8g, carbohydrate 3.5g, fat 14.6 g, saturated fat 2.9g, fibre 0.0g, salt 0.25 g

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