Seared Salmon & Bengali Curry Sauce
with Bombay Baby Potatoes & Roast Cauliflower Toss
Flavour is bursting out the seams in seared salmon and roast potatoes and cauliflower. A Bengali coconut sauce makes a perfect and delicious addition to fresh salmon and the potatoes are roasted with mustard seeds, everything is stitched together with roasted cauliflower in the salad. It’s a masterpiece!
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Mumbai Spice Blend
Brown Mustard Seeds
(Contains fish; )
Bengal Curry Paste
light coconut milk
baby spinach leaves
Not included in your delivery
(Contains Milk; )
• Preheat oven to 240°C/220°C fan-forced. • Halve baby potatoes, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Arrange cut-side down and roast until just tender, 18-20 minutes.
• Meanwhile, cut cauliflower into small florets. Slice onion into wedges. • Place veggies 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 edges, 20-25 minutes.
• While the cauliflower is 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 potatoes have finished roasting, lightly crush them on the tray, until 1cm-thick. Drizzle with melted garlic butter and sprinkle with brown mustard seeds. • 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 paper towel and season both sides. • 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. • Add light coconut milk and the brown sugar and stir to combine. Simmer until slightly reduced, 1-2 minutes. Season to taste. • When the veggies are done, add the honey, baby spinach leaves and a generous squeeze of lemon juice to the tray, tossing to combine.
TIP: Add a splash of water if the sauce looks too thick.
• Pour half the curry sauce over salmon. • Bring everything to the table to serve. Help yourself to seared salmon and Bengal curry sauce, Bombay baby potatoes and roast cauliflower toss. • Tear over coriander. Serve with remaining curry sauce and lemon wedges. Enjoy!