Prime Seared Salmon & Mumbai Curry Sauce

• Meanwhile, cut cauliflower into small florets. 
Slice onion (see ingredients) into wedges.
• Place cauliflower and onion on a second lined 
oven tray. Sprinkle over Mumbai spice blend, 
drizzle with olive oil, season with salt and toss 
to coat.
• Roast until tender and brown around the edges, 
20-25 minutes. 

• While the veggies are roasting, finely chop garlic.
• Slice lemon into wedges.
• In a small microwave-safe bowl, microwave the 
butter and half the garlic in 10 second bursts, 
until melted. Season with salt and pepper, then 
set aside.
• When the potatoes have finished roasting, lightly 
crush them on the tray, until 1cm-thick. Drizzle 
with melted garlic butter and sprinkle with 
brown mustard seeds (see ingredients).
• Return to oven and roast until golden, a further 
10-12 minutes.

• When the potatoes have 10 minutes remaining, 
heat a large frying pan over medium-high heat 
with a drizzle of olive oil.
• Pat salmon dry with a paper towel and season 
both sides with salt and pepper.
• When oil is hot, cook salmon, skin side down, 
until just cooked through, 2-4 minutes each 
side. Transfer to a plate and cover to keep warm. 
TIP: Patting the skin dry helps it crisp up in the pan! 

• Wipe out the frying pan, then return to low heat 
with a drizzle of olive oil. Cook remaining garlic 
and Bengal curry paste until fragrant,  
1-2 minutes.
• Stir in coconut milk and the brown sugar, then 
simmer until slightly reduced, 1-2 minutes. 
Season to taste.
• When the roast veggies are done, add the honey, 
baby spinach leaves and a generous squeeze of 
lemon juice to the tray. Toss to combine. 
TIP: Add a splash of water if the sauce looks too 
thick.