Bengali salmon parcels

Prep: 20 mins

Cook: 10 mins

Serves 4


  • 4 x 130g skinless salmon fillets
  • 1 tsp each ground cumin and turmeric
  • 1 tbsp wholegrain mustard
  • 3cm piece root ginger, peeled and sliced
  • 1 garlic clove, peeled
  • small bunch coriander, chopped
  • 2 green chillies, seeded and sliced
  • 200ml fat-free Greek yogurt
  • 300g cooked green beans, to serve
  • 200g cooked basmati rice, to serve
  • lemon wedges, to serve


  1. Rub the salmon with the turmeric, cumin, mustard and some seasoning. Put the ginger, garlic, coriander and most of the chillies (save a few slices) in a food processor and whizz together. Add the yoghurt and some salt and whizz again.
  2. Spread most of the yoghurt mixture over both sides of each piece of salmon (keep back a couple of tbsp). Take 4 sheets of foil, then sit a salmon fillet in the middle of each. Seal to make parcels, leaving a bit of room for air to circulate. Cook in the oven at 220C/ fan 200C/gas 7 for 8 minutes.
  3. Sprinkle the cooked salmon with the remaining chillis and serve with green beans, basmati rice, the remaining yoghurt mixture and some lemon wedges.