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Curried Salmon w Turmeric Rice & Raita



600g piece pinboned salmon fillet (skin removed)

2 T mild korma curry paste (or your favourite)

Cucumber raita

½ C Greek-style yoghurt

½ cucumber, seeded, finely chopped

1 T mint, finely chopped

Salt & pepper

Turmeric rice

2 t olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 t cumin seeds

1 t turmeric

1 ½ C basmati rice, rinsed

2 ½ C chicken or vegetable stock

¼ C toasted flaked almonds

½ C coriander leaves, coarsely chopped



  1. To make the turmeric rice, heat the oil in a medium saucepan over medium heat. Add the onion and cook for 3 mins. Add the garlic, cumin and turmeric. Cook, stirring, for 1 min. Add the rice and cook, stirring, for 2 mins. Add the stock and bring to the boil. Reduce heat to low. Cover and cook for 15 mins or until rice is almost tender. Remove from the heat. Set aside for 10 mins to steam. Use a fork to separate the grains. Stir through the almonds and coriander.
  2. Meanwhile, heat a barbecue plate on high. Rub the salmon all over with the curry paste to coat. Cook the fish for 3 mins each side or until cooked through.
  3. To make the cucumber raita, combine the yoghurt, cucumber and mint in a small bowl. Season well.
  4. Divide the turmeric rice between serving plates. Break the salmon into large pieces and place on the rice. Top with raita, to serve.


Recipe adapted from

Serves 4.


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