Steamed tikka masala salmon parcels

These simple salmon parcels are served with a zingy lime dressing and a crunchy carrot salad

What you need:

• 4 salmon fillets
• 2 tbsp Patak's Tikka Masala Curry Paste
• 2 tbsp low fat thick yogurt
• 2 spring onions, sliced
• 1 tbsp fresh dill, roughly chopped
• juice of half a lime
• 2 tbsp Patak's Raita
• black pepper to taste
• 4 pieces of foil cut into squares (approx. 20cm x 20cm)

For the crunchy carrot salad

• 175g carrots, peeled and grated
• 75g celeriac, grated
• 2 tsp Patak's Korma Curry Paste
• 2 tbsp crème fraîche
• 1 tsp sesame seeds, toaste
• ½ tsp mustard seeds
• 25g spring onions, finely chopped
• juice of half a lime
• salt and pepper, to taste

What you do:

1. In a bowl mix together the Patak's Tikka Masala Curry Paste and yogurt. Add the salmon fillets and coat well with the marinade.
2. Place equal amounts of spring onion in the centre of each piece of foil and top with the salmon fillets. Sprinkle with dill.
3. Carefully wrap and seal the parcels before placing on the barbecue or in a pre-heated oven (180°C / 350°F / Gas 4) for 15 - 20 minutes.
4. In a bowl stir together the Patak's Raita, lime juice and black pepper.
5. Remove the parcels from the oven or barbecue and serve with the Raita & Lime Dressing and our Crunchy Carrot Salad.

For the carrot salad

1. In a pan add 1 tablespoon water, the Patak’s Korma Paste and the mustard seeds. Heat for 2 minutes then remove from the heat and allow to cool. Stir in the crème fraîche.
2. In a bowl mix together the carrot, celeriac and spring onions. Stir in the spiced dressing before sprinkling over sesame seeds. Serve alongside the Steamed Salmon Parcels.

Anjali’s handy tip:

It's really easy to toast your own sesame seeds, simply roast them in a dry frying pan on a low heat until just golden brown.

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