Southeast Asian Salmon & Roasted Kūmara

• While kumara is roasting, finely chop garlic. Roughly chop Asian greens. Thinly slice courgette into sticks. • Pat salmon dry with paper towel and season both sides. • In a medium bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Season, then add the salmon and a pinch of salt.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook courgette until tender, 4-5 minutes. Add Asian greens and half the garlic and cook, tossing, until just wilted, 1-2 minutes. • Add the soy sauce (for the veggies) and stir to combine. Transfer to a bowl. TIP: Add a dash of water to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic and ginger paste, stirring, until fragrant, 1 minute. • Add coconut milk, the brown sugar and soy sauce (for the sauce). Stir to combine and simmer until slightly reduced, 2-3 minutes.