A fragrant take on Salmon Slaw, built on ginger and green chilli and finished the way we like it. Ready in about 33 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the ginger and green chilli elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the ghee and the rest of the ginger and green chilli flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Indian
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