Mumbai Yoghurt Salmon & Veggie Toss
with Cucumber-Mint Yoghurt
- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
Mild spices and tangy yoghurt work their magic with succulent salmon in this Indian-inspired dish. The vibrant roasted veggies complete the meal, whilst the cucumber-mint yoghurt adds a necessary touch of freshness.
Ingredients
1 packet
Baby Spinach Leaves
1
Carrot
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mint
1 sachet
Mumbai Spice Blend
2
Potato
1
Zucchini
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. In a small microwave safe bowl, melt the butter. • Cut potato into bite-sized chunks. • Place carrot & zucchini mix and potato on a lined oven tray. Top with melted butter, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine. Roast until tender, 20-25 minutes.
• In a medium bowl, combine salmon, Mumbai spice blend, a small dollop of Greek-style yoghurt and a drizzle of olive oil. Season. Little cooks: Help toss the salmon in the seasoning.
• Preheat oven to 240°C/220°C fan-forced. Place salmon on a lined oven tray and lightly coat or spray with olive oil. • Bake until salmon is just cooked through, 8-12 minutes.
• Add baby spinach leaves and a drizzle of the white wine vinegar to the roasted veggies. Season, then toss to combine. • Finely chop cucumber. Pick mint leaves and thinly slice. In a small bowl, combine cucumber, mint and remaining Greek-style yoghurt. Season with salt and pepper. • Divide Mumbai yoghurt salmon and roasted veggie toss between plates. Dollop with yoghurt dressing to serve. Enjoy!
