Seared Salmon & Bengali Curry Sauce

• Meanwhile, cut cauliflower into small florets. Slice onion (see ingredients) 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 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. • 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 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 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.