Seared Salmon & Mumbai-Spiced Cauliflower
with Garden Salad & Tamarind Chutney
- Milk
- Fish
- Soy
- May contain traces of allergens
- Crustaceans
- Molluscs
Take a trip to the streets of India with tender salmon and Mumbai-spiced roast cauliflower that’s charred in all the right places. The sweet tang of tamarind chutney and a cooling dollop of yoghurt bring the whole performance together. It's a fresh, fragrant dinner that hits every single flavour note.
Ingredients
1
Cauliflower
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mixed Salad Leaves
1 sachet
Mumbai Spice Blend
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Tamarind Chutney
(Contains: Soy;)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
Utensils
Cooking Steps
• See ‘Top Roast Tips!’(below left).
• Preheat oven to 220°C/200°C fan-forced.
• Chop cauliflower into small florets.
• Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle with
Mumbai spice blend, season with salt and toss to coat.
• Roast until tender and brown around edges, 20-25 minutes. Allow to cool slightly.
- Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Pat salmon dry with paper towel and season both sides. Season salmon all over and add to hot pan.
- 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!
• While the veggies are roasting, roughly chop tomato.
• Thinly slice cucumber into rounds.
- In a large bowl, combine tomatoes, cucumber and mixed salad leaves. Drizzle with olive oil and vinegar. Toss to combine and season to taste.
- Divide roast cauliflower and salad between bowls. Top with salmon. Spoon tamarind chutney over salmon.
- Drizzle over greek-style yoghurt Enjoy!
