Salmon Steaks with Lime Yogurt

Ingredients

• 20 g Ginger
• 2 cloves garlic
• 1 red chili pepper
• 0.5 onion
• 3 tbsp olive oil
• 15 g ghee (1 tbsp)
• 0.5 tsp mustard seeds
• 1 bay leaf
• 1 cinnamon stick
• 4 cardamom pods
• 3 Cloves
• 5 curry leaves
• 1 tsp curry powder
• 125 ml passata
• 125 ml Vegetable broth
• 150 g Yogurt (3.5% fat)
• 6 tbsp lime juice
• Salt
• Pepper
• 4 salmon steaks (180 g each)
• 1 tsp Honey
• 1 Organic Lime
• 100 g Baby spinach

Instructions

1. 1.

   Peel and chop ginger and garlic. Halve the chili pepper lengthwise, deseed, wash, and chop. Peel and dice the onion.

2. 2.

   Add 1 tbsp oil with ghee to a pot and heat. Sprinkle mustard seeds. When they start popping, add bay leaf and roast everything for about 3 minutes over medium heat. Add ginger, garlic, chili, onion, cinnamon stick, and cardamom; sauté for 2 minutes. Then stir in cloves, curry leaves, and curry powder. Add tomatoes and broth, bring to a boil, then simmer the sauce covered on low heat for 10 minutes.

3. 3.

   Meanwhile season yogurt with 4 tbsp lime juice, salt, and pepper and whisk until smooth.

4. 4.

   Pat salmon steaks dry. Mix remaining oil with 3–4 tbsp of the spice sauce and brush the steaks. Grill the steaks in a hot skillet for 4–6 minutes per side depending on thickness.

5. 5.

   Strain the remaining spice sauce through a sieve and keep aside. Season with salt, honey, and remaining lime juice.

6. 6.

   Serve by placing spinach on a plate, arranging salmon steaks beside it, drizzling with lime yogurt and leftover spice sauce, adding a lime slice, and serving immediately.