One-Pot Salmon and Asparagus Korma
One-Pot Salmon and Asparagus Korma
SERVES 4-6
5 MINS PREP
COOKS IN 10 MINS
The most tender salmon sits in a mild, flavourful sauce with a burst of tangy tomato and fresh asparagus. Try this deliciously different meal idea today.
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Tailored to Taste
Whilst one doesn’t often see a salmon korma, these flavours really work. This one-pot dish is super easy to cook and makes a wonderful healthy main. You can vary the fish used - and also the vegetables to suit what is in season.
Ingredients
- 1 pack of The Spice Tailor Delicate Korma Curry
- 2 tsp. vegetable oil
- 6 salmon fillets, lightly seasoned on both sides
- 1 good bunch of asparagus, bases snapped off and cleaned well
- 12 cherry tomatoes, halved
- 1 tbsp. chopped fresh tarragon (optional)
- Lemon juice
Method
- Blanch the asparagus (place in boiling salted water for 1 -2 extra minutes - unless they are quite large, in which case, leave them in for an extra minute).
- Heat the oil in a wide non-stick frying pan. Add the spices from the spice sachet that come with our kit and cook for 20 seconds.
- Add the tomatoes and cook for 1-2 minutes over a high heat. Add both sauces from the pouches in the kit, as well as a small splash of water and the tarragon (if using). Bring to a simmer.
- Place the fish in the pan and tuck the asparagus in on the sides. Bring to a gentle simmer, cover, if you can, and cook for 5-6 minutes or until the salmon is cooked through.
- Squeeze over the lemon juice and serve with some new potatoes, rice or more veg.
Tailored to Taste
Whilst one doesn’t often see a salmon korma, these flavours really work. This one-pot dish is super easy to cook and makes a wonderful healthy main. You can vary the fish used - and also the vegetables to suit what is in season.
Ingredients
- 1 pack of The Spice Tailor Delicate Korma Curry
- 2 tsp. vegetable oil
- 6 salmon fillets, lightly seasoned on both sides
- 1 good bunch of asparagus, bases snapped off and cleaned well
- 12 cherry tomatoes, halved
- 1 tbsp. chopped fresh tarragon (optional)
- Lemon juice
Method
- Blanch the asparagus (place in boiling salted water for 1 -2 extra minutes - unless they are quite large, in which case, leave them in for an extra minute).
- Heat the oil in a wide non-stick frying pan. Add the spices from the spice sachet that come with our kit and cook for 20 seconds.
- Add the tomatoes and cook for 1-2 minutes over a high heat. Add both sauces from the pouches in the kit, as well as a small splash of water and the tarragon (if using). Bring to a simmer.
- Place the fish in the pan and tuck the asparagus in on the sides. Bring to a gentle simmer, cover, if you can, and cook for 5-6 minutes or until the salmon is cooked through.
- Squeeze over the lemon juice and serve with some new potatoes, rice or more veg.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Delicate Korma Curry
A truly versatile curry with a beautifully aromatic, delicately spiced and nutty flavour that showcases some of India’s finest spicing. Perfect with red meats, chicken, seafood, vegetables, paneer or eggs.
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