13 December 2012,03:29 by
Ponmathi Srilekha.S

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Makes :

Preparation Time :
30 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Mix all the ingredients for the marinade until smooth. Season well and taste. Add the salmon, turn to coat and marinate for about an hour.
  • Mix all the ingredients for the topping and adjust seasoning with salt and lots of freshly ground pepper.
  • Heat the oil in a pan, fry the fish until turns godlen brown.
  • Lay out the lettuce leaves. When the fish is done, cut each fillet and break up into large chunks.
  • Place each broken-up piece into a lettuce leaf. Add a teaspoon of the topping and scatter with a few capers.
  • Sprinkle with the cabbage and serve immediately.


Tandoori Marinade

  • 50 ml plain yogurt
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 1 tablespoon light creme fraiche
  • 1 teaspoon chilli powder
  • 25 ml IDHAYAM sesame oil
  • 1 teaspoon fresh root ginger, peeled weight, grated into a paste
  • 2 garlic cloves, grated into a paste
  • 2 teaspoon gram flour  
  • 1 teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • Salt to taste


  •  2 small, skinless salmon fillets
  •  2 tablespoon capers
  • 10 even-sized Baby Gem lettuce leaves, washed and dried
  • A little finely shredded red cabbage


  • 50 grams light creme fraiche
  • 1 tablespoon finely chopped onion
  • 2 tablespoon finely chopped fresh coriander
  • 25 grams Greek yogurt
  • 2 green chillies, deseeded and finely chopped
  • Freshly ground black pepper and Salt, to taste

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