Seared Salmon & Mumbai Coconut Sauce
with Roast Veggie Medley- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
Ingredients
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Green Beans
1
Broccoli
1 sachet
Mumbai Spice Blend
1
Silverbeet
1 packet
Garlic Paste
1 packet
Coconut Milk
Cooking Steps
• Chop broccoli (including stalk!) into small florets. Roughly chop the silverbeet. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add broccoli and trimmed green beans and cook, tossing, until softened, 5-6 minutes. Add the silverbeet and garlic paste and cook until wilted, 1-2 minutes. • Set aside on serving plates. TIP: Add a dash of water to the pan to help speed up the cooking process.
• Meanwhile, pat salmon dry with paper towel and season both sides (this helps the skin crisp up in the pan!). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.
• Return frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend, stirring, until fragrant, 1 minute. • Stir in coconut milk and a splash of water and simmer, until bubbling, 2-3 minutes.
• Divide roast veggie medley and seared salmon between plates. • Spoon over Mumbai coconut sauce to serve. Enjoy!
