Salmon Curry Tray Bake
PREP + COOK TIME 35 MINS SERVES 4
INGREDIENTS
1/2 head broccoli , cut into small florets
1 tsp. turmeric powder
1 tbsp. olive oil
1 pinch salt
4 x 100g salmon fillets
150g cherry tomatoes, washed, halved
1 x 400ml can coconut milk
1 heaped tbsp red curry paste
1 tbsp fish sauce
1 tbsp. brown sugar
1 lime
2 tbsp roasted cashews (opt)
To serve:
Microwavable rice
Steamed greens
METHOD
Preheat oven 190°C fan-forced
Place broccoli, turmeric, olive oil and salt in a baking dish and toss to coat; Roast in oven for 10 minutes
Meanwhile in a large mixing bowl, whisk coconut milk, red curry paste, fish sauce and brown sugar; set aside
Being careful not to burn yourself on the hot baking dish; place 4 x salmon fillets in baking dish with broccoli (see image above for placement); scatter cherry tomato halves around salmon; pour over coconut milk mixture and bake for 15-17 minutes our until salmon is cooked
Serve with a squeeze of lime, a sprinkle of cashews, steamed rice and some extra steamed greens
