CSIRO Protein
Plus by Professor
Grant Brinkworth,
Dr Jane Bowen
and Genevieve
James-Martin,
Macmillan,
RRP $39.99.New Zealand Woman’s Weekly 39
SERVES 4
¼ cup tandoori curry paste
4 x 150g salmon fillets, skin
removed and pin-boned
2 cups cauliflower florets
1 bunch baby carrots, trimmed,
scrubbed, halved lengthways
½ cup salt-reduced
chicken stock
1 bunch broccolini, trimmed
and halved lengthways
Light olive oil spray, for cooking
½ cup small mint leaves
½ cup small coriander sprigs
Lime wedges, to serve
1 Using clean hands, rub the
curry paste over the salmon,
coating all sides evenly. Cover
and chill for at least 20 minutes
to marinate. Preheat the oven’s
grill to high.
2 Combine the cauliflower,
carrots and stock in a large,
deep flame-proof frying pan
over medium-high heat. Bring
to the boil and cook, stirring
occasionally, for 5 minutes. Add
the broccolini and cook for a
further 3 minutes or until all
the vegetables are tender.
3 Rest the salmon on top of
the vegetables and lightly
spray with olive oil.
4 Cook under the grill for 10
minutes or until the salmon is just
cooked and golden. Remove the
pan from the grill and sprinkle
over the mint and coriander.
Take the pan to the table and
serve with lime wedges.
Tandoori salmon