Salmon & Mumbai Coconut Sauce
with Roasted Root Veggie Toss- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
Ingredients
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Garlic
1 sachet
Mumbai Spice Blend
1
Brown Onion
1 packet
Baby Spinach Leaves
1
Sweet Potato
1 packet
Coconut Milk
1
Carrot
1
Beetroot
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • 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. • 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 salmon is cooking, cut beetroot and brown onion into thin wedges. Cut carrot and sweet potato into bite-sized chunks. Place prepped veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, finely chop garlic. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend and garlic, stirring, until fragrant, 1 minute. • Stir in coconut milk and the brown sugar and simmer until thickened, 1-2 minutes. Season to taste.
• Once roasted veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar. Toss to combine. Season to taste. • Divide roast veggie toss between plates. • Top with salmon. Spoon over Mumbai coconut sauce. Enjoy!
