Salmon traybake

Name: Salmon traybake
Total time: 45 min
Yield: Serves 4
Ingredients: 1 tsp black mustard seeds; 1 tsp cumin seeds; 1 tsp ground turmeric; 1 tbsp vegetable oil; 1 head broccoli, cut into florets and stalk chopped; a thumb-sized piece ginger, sliced; 2 cloves garlic, bashed; 1 tbsp madras curry paste; 1 tbsp lime pickle; 400g tin coconut milk; 4 salmon fillets; a good handful cherry tomatoes, halved; ½ lime, juiced; a handful coriander, chopped; rice, to serve

Preparation and cooking time
- Total time45 mins
Easy
Serves 4

Ingredients

1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground turmeric
1 tbsp vegetable oil
1 head broccoli, cut into florets and stalk chopped
a thumb-sized piece ginger, sliced
2 cloves garlic, bashed
1 tbsp madras curry paste
1 tbsp lime pickle
400g tin coconut milk
4 salmon fillets
a good handful cherry tomatoes, halved
½ lime, juiced
a handful coriander, chopped
rice, to serve

Method

STEP 1
Heat the oven to 200C/fan 180C/gas 6. Tip the seeds and turmeric into a large bowl and add the vegetable oil with some seasoning. Toss the broccoli florets and stem with the oil and spices, then tip into a roasting tin with the ginger and garlic, and cook in the oven for 15 minutes.
STEP 2
Mix together the curry paste, lime pickle and coconut milk, then pour into the tin. Nestle the salmon fillets, skin-side up, into the tin and season. Spread the tomatoes around and put back into the oven for 15-20 minutes or until the skins are starting to crisp and the salmon is cooked.
STEP 3
Squeeze over the lime juice, sprinkle with coriander and serve with rice, if you like.