Salmon traybake
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tbsp vegetable oil
- 1 head broccoli, cut into florets and stalk chopped
- a thumb-sized piece ginger, sliced
- 2 cloves garlic, bashed
- 1 tbsp madras curry paste
- 1 tbsp lime pickle
- 400g tin coconut milk
- 4 salmon fillets
- a good handful cherry tomatoes, halved
- ½ lime, juiced
- a handful coriander, chopped
- rice, to serve
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Tip the seeds and turmeric into a large bowl and add the vegetable 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 in the oven for 15 minutes.
- STEP 2
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 put back into the oven for 15-20 minutes or until the skins are starting to crisp and the salmon is cooked.
- STEP 3
Squeeze over the lime juice, sprinkle with coriander and serve with rice, if you like.
