Bengali Salmon & Turmeric Veggies

While the veggies are cooking, thinly slice the brown onion. Finely chop the garlic. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Return the saucepan to a medium heat with the butter and a drizzle of olive oil. Add the onion and cook until softened, 6-8 minutes. Add the brown mustard seeds, turmeric (see ingredients) and garlic and cook until fragrant, 1 minute. Add the potato and toss to coat. Add the broccolini and toss to combine. Season to taste and cover to keep warm.

While the onion is cooking, combine the Bengal curry paste and a drizzle of olive oil in a medium bowl. Add the salmon and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the salmon until just cooked through, 2-4 minutes each side. Reserve the bowl with any leftover curry paste (this will go into your sauce). Transfer the salmon to a plate.

Return the frying pan to a medium-high heat. Add the reserved Bengal curry paste from the bowl and cook, stirring, until fragrant, 1 minute. Add the coconut milk and cook, stirring, until thickened slightly, 2-3 minutes. Stir through the salmon resting juices and season to taste.