Salmon is bold enough in flavour to work well with India's fragrant curry spices. This salad makes a perfect entree at an Indian-themed dinner party.

Ingredients

• 500-600 gram piece salmon, skinned
• 1½ tblsp Madras-style curry powder
• 2 tsp ground cumin
• 2 tblsp lemon juice
• 1 tsp minced fresh garlic
• 2 egg yolks
• ½ tsp salt

Salad

• ½ honeydew melon
• 1 small red onion, peeled and finely sliced
• about 4 cups rocket leaves
• handful coriander leaves

Dressing

• ¼ cup olive oil
• ¼ cup lime juice
• 1-2 tsp finely grated lime rind
• 1 tsp toasted cumin seeds, crushed
• 1 green chilli, deseeded and finely chopped

Method

1. Use tweezer to remove any pin bones remaining in the salmon. Slice fish into 2cm bite-size pieces and place in a bowl.
2. Mix together the curry powder, ground cumin, lemon juice, garlic, egg yolks and salt and toss gently through the salmon. Cover and marinate for 15 minutes. Meanwhile, toss the salad ingredients together and make the dressing.
3. Heat a dash of olive oil in a frying pan and when hot, pan fry the salmon pieces for 3-4 minutes, turning to cook evenly. Drain on absorbent paper to remove excess oil.
4. Place the salad ingredients on a serving platter or 4 serving plates. Arrange the salmon on top and dress just before serving. Serve while the salmon is warm.

Dressing

1. Place all the ingredients in a screw-top jar and shake well to mix.