Eating In... Wild Alaska Salmon, Squash and Cauliflower Korma Bake Recipe

Wild Alaska Salmon, Squash and Cauliflower Korma Bake

Cook for the seasons: it’s time to forget those summer salads and barbeques, this fantastic wild Alaska salmon bake makes use of autumn’s butternut squash and is perfect for those cooler evenings now that winter is drawing in. Simply combine chunks of canned salmon with roasted squash, steamed cauliflower and green beans. Top with dollops of homemade Korma sauce and a sprinkling of lightly crushed poppadums. Bake for 10 to 15 minutes until piping hot.

Serves: 4

Preparation time: 20 minutes
Cooking time: 45 minutes

Ingredients

1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
500g (1lb 2oz) butternut squash, cut into chunks
2 tbsp olive oil
½ tsp cumin seeds
Salt and freshly ground black pepper
1 small cauliflower, broken into florets
150g (6oz) fine green beans, trimmed and halved
300g (10oz) low fat natural yogurt
2 tbsp Korma curry paste
2 tbsp mango chutney
2 tbsp chopped fresh coriander
4 poppadums, lightly crushed

Method

Pre-heat the oven to 190°C, fan oven 170°C, Gas Mark 5

Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into chunks

Put the butternut squash into a large roasting tin and add the olive oil, cumin seeds and seasoning, tossing to coat. Roast for 25 to 30 minutes until tender, turning once after 15 minutes

Meanwhile, cook the cauliflower in lightly salted boiling water for 3 to 4 minutes, then add the green beans and cook for a further 3 to 4 minutes. Drain well, then mix with the butternut squash in the roasting tin and add the chunks of salmon

Mix together the yogurt, curry paste, mango chutney and coriander. Spoon over the vegetables and salmon, then sprinkle the poppadums on top. Bake for 10 to 15 minutes until piping hot

Cook’s tip: To make this dish easy to serve, cook in individual baking dishes