Curry Yogurt Salmon with Sautéed Butter Beans and Greens

30 Jul


I always struggle with finding new and interesting salmon recipes and all too often resort to the old reliables. I was flicking through the newest issue of Easy Food, my favorite Irish food magazine and I spotted a spiced yogurt salmon recipe. I was thrilled, it was just what I was looking for. A totally fresh take on the wonderful fish so I obviously had to try it immediately. I mixed up all the ingredients for the spiced yogurt and plunged my spoon in merrily to taste it… I have never been so disappointed!


It was horrible, it was too sharp and hit me in the back of the throat like a lost bee, stinging left, right and center and causing me to pull faces that had my mom splitting her sides with laughter. So I aborted that plan instantly and it was washed down the drain before you could exclaim “yuck”! But I loved the idea so much that I had a bit of a rethink about it and decided to make up a new curry yogurt mix using a paste and some mango chutney to sweeten and mellow out the bold flavors.


It was genius, if I do say so myself, and I had a satisfied grin painted back on my face in no time. This really is a delicious recipe and the somewhat boring fish is reborn with an Indian twist. The sautéed beans and greens make a lovely, light side to accompany such a robust and meaty fish.


Curry Yogurt Salmon with Sautéed Butter Beans and Greens  (Serves 2)

2tbsp fat free natural yogurt

1tsp of your favorite curry paste

1 1/2tsp mango chutney

1/2tsp dried coriander

salt and pepper

a small handful cashews

1/2tsp runny honey

1tsp olive oil

1/2 red onion, sliced

3 garlic cloves, minced

1/2 x 400g tin butter beans

1/2-1 cup frozen peas

a small handful spinach, roughly chopped

handful of raisins

  • Preheat the oven to 200°c/395°f and line a baking sheet with baking parchment.
  • In a small bowl, mix the yogurt, curry paste, mango chutney and dried coriander. Season with salt and pepper.
  • Place the salmon fillets on the baking sheet and spread half the curry yogurt mixture evenly over the fillets, reserving the rest for later. Bake in the oven for 15-20mins until cooked fully through.
  • In a small frying pan, toast the cashews over a medium heat tossing regularly until lightly browned. Drizzle with the honey and toss again to coat. Transfer to a small bowl once cooled and set aside.
  • Heat the oil in the same pan and fry the onion and garlic for 4-5mins until softened. Add the butter beans and peas and continue cooking until both are warmed through fully.
  • Mix in the reserved curry yogurt mix and spinach and cook until the spinach is lightly wilted.
  • Serve everything hot scattered with the honeyed cashews and raisins.


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