Salmon with Ginger and Coriander

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

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  • 1/2 cup - carrots, chopped
  • 1/2 cup - peas
  • 2 cubes - Maggi chicken stock cube
  • 4 slices - salmon or any fish
  • 3 tbsp - olive oil, extra
  • 1 stick - celery chopped
  • 1/2 - each of fresh red, yellow and green peppers, chopped
  • 1 - tomato, chopped
  • 1 tbsp - white flour
  • For Marinade:
  • 1 cup - fresh coriander, chopped
  • 1/2 cup - white vinegar
  • 1/2 cup - soya sauce
  • 3 tbsp - olive oil4 sticks - spring onions (chopped)
  • 2 cm - fresh ginger, peeled and crushed
  • 2 tsp - coriander powder

How to Make Salmon with Ginger and Coriander

  • In a large bowl, mix all the marinade ingredients with 1/2 the quantity of fresh coriander.
  • Add fish slices to it and cover well with the marinade. Keep refrigerated for half an hour.
  • In a wok, heat the olive oil and fry celery for 3 minutes, stirring well.
  • Add carrots, peas and pepper and cook for 5 minutes, stirring well.
  • Leave on a low heat and pour mixture evenly into a serving dish.
  • Add the tomato and Maggi Chicken Stock cubes to the same wok and cook for 3 minutes.
  • Add 4 tbsp. of the marinade sauce. Stir well.
  • Add flour and let the mixture boil and thicken.
  • Add the rest of the fresh coriander.
  • Remove from heat and leave to cool.
  • Heat a clean frying pan and cook the fish slices both sides until tender.
  • Add 1 tbsp of marinade sauce to it.
  • Then place the fish slices on top of the vegetables in the serving dish.
  • Pour tomato mixture on top, garnish with fresh coriander and serve with white rice.