Goan Salmon With Cucumber Raita

A staple in Goan cooking, the recheado paste in this dish is balanced with the cooling cucumber raita. Paired with steamed salmon, this results in a colourful dish that is ideal for an informal lunch or light supper with friends.

Serves 4

4 salmon fillets

For the Recheado Paste

4 red chillies, deseeded and chopped

4 garlic cloves, peeled

1 tsp ground black pepper

1 tsp ground coriander

½ tsp ground cumin

¼ tsp ground turmeric

¼ tsp sugar

½ tsp salt

2 tbsp red wine vinegar

1 lime, juiced

For the Cucumber Raita

150ml natural yoghurt

1 cucumber, grated

Small bunch of mint, chopped

1 tsp salt

200g white basmati rice

Small bunch of coriander, leaves picked

  1. Combine all the ingredients for the recheado paste in the jug of a blender, process to a smooth paste, and rub all over the salmon. Allow to marinate for at least 30 minutes, but no more than 4 hours.

  2. Place the rice in a solid container and cook on the top shelf of the steam oven at 100° for 10 minutes.

  3. In the meantime, squeeze as much water as possible from the cucumber and mix with the rest of the raita ingredients, check the seasoning and set aside.

  4. Put the salmon fillets on a perforated container and steam alongside the rice for 5 minutes at 90°.

  5. To serve, spoon the rice as the base onto a platter, place the salmon on top, sprinkle with coriander and serve together with the raita.

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