Bounce Magazine February 2016
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FEBRUARY FEBRUARY <strong>2016</strong> | ISSUE <strong>2016</strong> | #40 ISSUE | FOOD #40& DRINK<br />
Indianspiced<br />
salmon<br />
BY AWARD WINNING<br />
CHEF ABDUS SHAHID<br />
Prep Time<br />
30 mins<br />
Cooking Time:<br />
25 mins<br />
Serves 4<br />
This delicous recipe is a popular one<br />
at Valley Connection. To continue with<br />
the new year health kick, this recipe is<br />
pretty much sin free!<br />
Method<br />
1. Mix together the ingredients for the paste and<br />
whizz in a blender.<br />
2. Divide between the pieces of salmon and leave to<br />
marinate in the fridge for 30 minutes.<br />
3. Preheat and oven to 180°C, 160°C fan, gas mark<br />
4. Place the salmon on a foil lined baking sheet and<br />
cook for 15 – 20 minutes.<br />
4. Serve with lemon wedges to squeeze over,<br />
steamed white rice and salad.<br />
Health Benefits<br />
Ingredients<br />
• 4 pieces of Halal salmon, about 120g each<br />
The Paste<br />
• 2 green chillis, deseeded and roughly<br />
chopped<br />
• juice and zest 1 lemon<br />
• knob ginger, peeled and roughly chopped<br />
• 2 cloves garlic, roughly chopped<br />
• ¼tsp turmeric<br />
• 1½tsp garam masala<br />
• handful fresh coriander leaves<br />
• 1tbsp olive oil<br />
Salmon is an excellent source of vitamin B12,<br />
vitamin D, and selenium. It is a good source of<br />
niacin, omega-3 fatty acids, protein, phosphorus,<br />
and vitamin B6. It is also a good source of choline,<br />
pantothenic acid, biotin, and potassium. For an indepth<br />
nutritional profile click here: Salmon.<br />
<strong>Bounce</strong> <strong>Magazine</strong> congratulates Mr Shahid on<br />
the marriage of his son, Bilal, and new<br />
daughter in-law Mima! Thank you for having<br />
us at the wedding to share it with you.<br />
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