Try something different this Easter...

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Teriyaki Salmon with Sweet Potato Curry


For the sweet potato curry:

1 tsp coriander seeds

½ tsp mustard seeds

4 whole cardamom pods

1 tbsp vegetable oil

1 large shallot, finely diced

1 tsp mild curry powder

800g sweet potatoes, peeled and cut into chunks

100ml chicken stock

400ml coconut milk

1 bay leaf

For the salmon:

4 tbsp teriyaki sauce

Juice of 1 lime

4-6 sprigs coriander leaves

4 Donald Russell Salmon Fillets

1 tbsp vegetable oil


Crush the coriander, mustard and cardamom finely in mortar and pestle. Preheat a pan, add the crushed spices and roast until they release their aroma. Add the oil and shallots and sauté until softened. Add the curry powder, stirring for a further minute. Add all the remaining ingredients and simmer gently for 20-25 minutes.

Whilst the curry is simmering, combine the teriyaki, lime and coriander in a dish. Add the salmon and marinade for 10-15 minutes.

Just before you are ready to eat, preheat a frying pan to high.

Remove the salmon from marinade and pat dry. Add the oil to the pan and sear the salmon, skin side down, for 3 minutes.

Turn and sear for a further minute.

Recipe provided by: Donald Russell, online artisan butchers.