Indian salmon and yogurt salad from Fish & Shellfish: The Definitive Cook's Companion (page 258) by James Peterson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yogurt for labneh cheese.

  • SpatulaCity on September 21, 2023

    Tasty! Used extra herbs because I will take all the fresh herbs I can! Love the combo of tart and cool labneh and veggies with the tongue warming Indian styled spices. This salad would make a delicious filling for wraps, or on top of lettuce. I only changed the cooking method on the salmon. Slow roasted for 25 minutes instead of sautéing.

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