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.

Ingrédients

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

Méthode

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.

Ingrédients

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

Méthode

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.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Cari Korma Doux

Un curry vraiment polyvalent, magnifiquement aromatique, délicatement épicé et au goût de noix, qui met en valeur les épices les plus fines de l'Inde. Parfait avec les viandes rouges, le poulet, les fruits de mer, les légumes, le paneer ou les œufs.

Recommandation d’Anjum