Curried Salmon Tray Bake
You will need:
2 tbsp curry paste ( Tikka Masala works well) 3 tsp oil 300g small new potatoes, quartered 1 pepper, colour of choice, de-seeded and chopped 15g mint, leaves only 1/3 whole cucumber 100g natural yogurt 1 lime, juice of ½, plus wedges to serve 2 salmon fillets Bunch of spring onions, trimmed
Method:
Heat your oven to 220 ̊C, fan 200 ̊C, gas 7. Line a roasting tray with greaseproof paper.
Combine half the curry paste with 2 teaspoons of oil, season with salt & pepper, then coat the potatoes in the mixture. Add the pepper, then spread out in the roasting tin. Bake for 20 minutes.
Chop the mint & cut the cucumber in half lengthways, scrape out any seeds, then dice. To create a raita, mix the cucumber and most of the mint into the yogurt. Season and add lime juice to taste.
Coat the salmon in the remaining oil and curry paste; season. Add with the spring onions to the roasting tray, and return to the oven for 7-8 minutes until the salmon is cooked through.
Scatter remaining mint leaves on top and serve with lime wedges and the raita. Enjoy!!
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