Salmon is by far my favourite fish and my favourite way to eat Salmon is to cook it Japanese-style with a teriyaki sauce. Pink salmon is not a fish used in Indian cooking, and therefore I have never had it with Indian flavours.
So I decided to try and cook it with an Indian sauce and thought that saffron and coconut milk would compliment the fish well. Turns out they both did, but needed help from a little cumin and green chilli. I served the fish with some stir-fried winged bean salad, a vegetable I’ve eaten in Thai cuisine, and some fried garlic.
Full of flavour and delicious!
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