This store requires javascript to be enabled for some features to work correctly.

One-Pot Salmon and Asparagus Korma

One-Pot Salmon and Asparagus Korma

Fabriqué avec notre Cari Korma Doux
2 SERVES
SERVES 4-6
prep
5 MINS PREP
20 MINS COOK
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.
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
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • 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
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Squeeze over the lemon juice and serve with some new potatoes, rice or more veg.
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
Baked Cauliflower Mac and Cheese
Chicken and Vegetable Pot Pie
Chicken Korma Poutine
Comforting Spiced Sprouts
Creamy Chicken and Dill Curry
Creamy Chicken, Mushroom and Sweet Potato Korma Tray-Bake
Elegant Filo Topped Vegetable Curry
Fish Korma with Spinach and Tomatoes
Hearty Chicken & Mushroom Pie
Peas, Beans, Spinach and Sweetcorn Korma
Savoury Korma Bread and Butter Pudding
Tandoori Grilled Korma Chicken Wraps
Reviews
AIDE-MOI

[[recommendation]]