Mumbai Salmon & Roast Veggie Medley
with Garlic Yoghurt & Almonds- Sesame
- Milk
- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
With its rich flavour and melt-in-your-mouth texture, salmon stands up beautifully to our Sri Lankan spice blend. Sear it in the pan for a lovely char and some crispy skin action, and serve on a sweet and earthy roast veggie toss to cut the richness (we've made this one spud-free to keep the carbs in check). *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
Beetroot
1
Cauliflower
1
Carrot
2
Garlic
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Baby Spinach Leaves
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower into small florets. Cut beetroot and carrot into bite-sized chunks.
• Place veggies on a lined oven tray. Sprinkle over half the Mumbai spice blend, drizzle with olive oil, season with salt and toss to coat.
• Roast until tender and brown around edges, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste. • Pat salmon dry with a paper towel. • In a medium bowl, combine the remaining Mumbai spice blend, a drizzle of olive oil and a generous pinch of salt. Add salmon, gently turning to coat. TIP: Patting the salmon skin dry helps it crisp up in the pan!
• While veggies are cooling, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). • In the last minute, add the honey, gently turning salmon to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Once veggies have cooled slightly, add baby spinach leaves and golden goddess dressing to the oven tray. Toss to coat. Season to taste. • Divide roast veggie toss between plates. Top with Mumbai salmon. • Dollop over garlic yoghurt and sprinkle with flaked almonds to serve. Enjoy!
