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Why recepie famous for?
Looking for an all-in-one traybake recipe? This vibrant salmon dish is packed with punchy flavours and will make for an easy midweek meal
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
Instructions
STEP 1Heat 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.
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