Indian Curry Baked Salmon

Nutrition per serve

Ingredients

• 300g chat potatoes
• 1pcs onion
• 1clove garlic
• 50g Indian butter curry paste
• 2pcs Tasmanian salmon fillets
• 1bunch coriander
• 1pcs Lebanese cucumber
• 10g butter
• 10ml olive oil
• 15ml mayonnaise
• 8ml white vinegar

Method

1. Step 1 — Roast potato and onion
   Put 10g butter in a bowl to soften. Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Quarter the unpeeled potatoes. Thinly slice the onion. Put the potato and onion on a lined tray. Drizzle with 2 tsp olive oil and season with salt and pepper. Roast for 25 mins or until the potato is golden and tender and the onion is caramelised.
2. Step 2 — Make curry butter
   Meanwhile, crush or finely chop 1 garlic clove. Add the garlic and curry paste to the butter, season with salt and pepper and stir to combine.
3. Step 3 — Roast salmon
   Put the salmon, skin-side down, on the remaining lined tray. Spread the curry butter over the top of the salmon. Roast for 5 mins or until just cooked or cooked to your liking.
4. Step 4 — Make creamy cucumber
   While the salmon is roasting, pick the coriander leaves, discarding the stems. Thinly slice the cucumber (see Make it yours). Combine 1 tbs mayonnaise and 1½ tsp white vinegar in a large bowl and season with salt and pepper. Add the cucumber and toss to coat.
5. Step 5 — Serve up
   Divide the salmon, roasted veggies and cucumber among plates and drizzle the salmon with any tray juices. Scatter over the coriander and enjoy!
6. Step 6 — Make it yours
   We've sliced the cucumber and tossed it in mayonnaise for a twist on the classic raita. Feel free to coarsely grate the cucumber and stir it through plain yoghurt instead.

Allergens

Milch, Eier, Cashew, Fisch