Indian Style Wild Salmon Fillet with Mint Yogurt Dip

For the Indian style wild salmon fillet with mint yogurt dip, defrost the frozen wild salmon fillets overnight in the refrigerator. Preheat the oven to 200 degrees. Mix the cayenne pepper, turmeric and salt together and sprinkle on the salmon fillets.

Halve and thinly slice the onion and finely chop the garlic. Heat the olive oil in a roasting pan and saute the onion and garlic until soft.

Add the curry powder and sauté, then deglaze with the chunky tomatoes and bring to the boil once. Season with pepper, salt and sugar and then spread the wild salmon fillets on top.

Cook in the preheated oven for about 10 minutes. For the dip, pluck the mint from the stems and chop finely. Mix the mint with the natural yogurt and season with salt and pepper.

Remove the wild salmon from the oven and arrange on 2 plates with the sauce. Sprinkle the chive rolls over it – pour the dip over it immediately or serve it separately.

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