[TEST] Sri Lankan Salmon Curry

While the rice is cooking, thinly slice the zucchini into sticks. Thinly slice the carrot into half-moons. Cut the red onion into wedges. Finely chop the garlic.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot cook until softened, 4-5 minutes. Add the tomato paste, garlic and Sri Lankan spice blend and cook until fragrant, 1-2 minutes. Reduce the heat to medium and add the brown sugar, butter, soy sauce and water (for the curry) and cook until thickened, 3 minutes. Remove from the heat and stir through the baby spinach leaves until wilted. Season to taste.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the salmon dry with a paper towel and season both sides. When the oil is hot, add the salmon, skin side down, and cook until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan!

While the salmon is cooking, zest the lime (see ingredients list) to get a generous pinch, then slice into wedges. In a small bowl, combine the lime zest, a squeeze of lime juice and the remaining Greek yoghurt, a drizzle of olive oil and season to taste. Set aside.