Salmon Traybake
- Womenscorner Desk
- November 3, 2020
Ingredients :
- black mustard seeds 1 tsp
- cumin seeds 1 tsp
- ground turmeric 1 tsp
- vegetable oil 1 tbsp
- broccoli 1 head, cut into florets and stalk chopped
- ginger a thumb-sized piece, sliced
- garlic 2 cloves, bashed
- madras curry paste 1 tbsp
- lime pickle 1 tbsp
- coconut milk 400g tin
- salmon fillets 4
- cherry tomatoes a good handful, halved
- lime ½, juiced
- coriander a handful, chopped
- rice to serve
Read More : Nagpur Orange
Method : Heat the oven to 200C/fan 180C/gas 6. Tip the seeds and turmeric into an outsized bowl and add the oil with some seasoning. Toss the broccoli florets and stem with the oil and spices, then tip into a roasting tin with the ginger and garlic, and cook within the oven for quarter-hour. Mix together the curry paste, lime pickle and coconut milk, then pour into the tin. Nestle the salmon fillets, skin-side up, into the tin and season. Spread the tomatoes around and replace into the oven for 15-20 minutes or until the skins are beginning to crisp and therefore the salmon is cooked. Squeeze over the juice , sprinkle with coriander and serve with rice, if you wish .
