Comments on: Salmon Baked With Yogurt and Coriander Chutney

By: Rae

Rae — Fri, 10 Apr 2009 14:40:41 +0000

I made this last night with sustainable farmed Arctic Char and it was fabulous. I used a jar of coriander chutney from the Indian market that I had no idea what to do with, which made it very quick and easy. But as the recipe didn’t list the amount of servings, I’m afraid it made about 3x too much sauce for my little fish fillets. I had several inches of sauce on top of the casserole when I was done. It wasn’t really a problem because I just had to bake it longer, and the yogurt got a nice ricotta-like texture around the edges. Delicious!

By: Faine G

Faine G — Sat, 10 Jan 2009 20:23:36 +0000

Looks delicious – and beautiful! I’ll have to make that sometime soon. I’ve always loved salmon skewers marinated in Indian spices and yogurt, and this sounds even tastier (and better for winter.)

By: Udhay Shankar N

Udhay Shankar N — Wed, 10 Dec 2008 07:36:05 +0000

Hey Barbara — browsing your blog after a long while. Good to see you’re as creative as ever. Oh, and thanks for the wishes. Cheers!

By: foodphotoblog.com

foodphotoblog.com — Thu, 04 Dec 2008 21:04:07 +0000

I make a chicken dish like this , Salmon seems like a tastier and healthier alternative. Nice food photography.

By: debby

debby — Thu, 04 Dec 2008 20:14:20 +0000

I’ve never thought to use a yogurt-based sauce for salmon, but I do tend to bake it with a thick layer of stuff on top, to hold the moistness in, whether a combination of mustard and marmalade, or a homemade chutney, or something else entirely.