Baked yoghurt with chilli, salmon & spinach

by Fiona Smith | Cuisine issue #156
Serves: 4I have cooked these in individual dishes, but if you prefer, you could use one large dish.

1⁄2 teaspoon cumin seeds
1⁄4 teaspoon crushed garlic
2-3 red chillies, finely chopped
2 tablespoons sugar
3 tablespoons white wine vinegar
300g spinach, stems removed, leaves washed and chopped
400ml thick Greek-style plain yoghurt
500g salmon fillet, skinned and boned
1⁄2 teaspoon paprika
dill or coriander and toasted Turkish or sourdough bread to serve

Preheat the oven to 180°C.

Dry-fry the cumin seeds in a saucepan over medium heat for 30 seconds or until fragrant. Add the garlic, chillies, sugar and vinegar and cook for about 3-5 minutes or until thickened. Set aside to cool.

Put the spinach in a steamer over boiling water and cook for a couple of minutes until wilted. Squeeze out the excess moisture then divide the spinach among 4 shallow ovenproof dishes. Spoon the yoghurt over the spinach.

Cut the salmon into bite-sized pieces and coat with the chilli mixture. Divide the salmon among the dishes, pressing it down into the yoghurt. Sprinkle with the paprika then bake for 15 minutes.

Top with dill or coriander and serve with toast.


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