Tandoori Roasted Salmon with Biryani Vegetables and Coconut Curry Sauce

Makes 4 Portions

INGREDIENTS

For the Salmon:

4	salmon filets, about 6 ounces
2 tbsp	Tandoori paste
1/2 cup	Astro Original Yogourt Plain
1 tbsp	chopped cilantro
1 tbsp	minced green onions
1	lime, zest only
course salt, to taste
freshly ground black pepper, to taste

 

For the Biryani Vegetables:

2 tbsp	vegetable oil
1/2 cup	cauliflower florets
1/2 cup	green beans, cut into 1 inch pieces
1/2 cup	thinly sliced carrots
1/4 cup	green onions, cut into 1 inch pieces
1 tbsp	chopped ginger
1 tbsp	Biryani paste
1/4 cup	chopped cilantro
1 cup	white wine
course salt, to taste
freshly ground black pepper, to taste

 

For the Coconut Curry Sauce:

1 tsp	vegetable oil
1 tbsp	minced onions
1 tbsp	minced ginger
1 tsp	turmeric powder
1 tsp	curry powder
1/2 cup	white wine
1/2 cup	coconut milk
1/4 cup	heavy cream
2-3 tbsp	unsalted butter
course salt, to taste
freshly ground black pepper, to taste

 

PREPARATION

Salmon:

1. Pre-heat oven to 400F.
2. Place the salmon in a large bowl.
3. In a small bowl mix all the remaining ingredients until smooth. Pour over salmon and gently toss until evenly coated.
4. Place salmon on a wire rack lined baking sheet pan and transfer to the middle rack of the oven.

1. Roast until firm to the touch, about 8-10 minutes. Remove from heat and keep warm.

 

Biryani Vegetables:

1. In a large skillet over medium heat, add the vegetable oil. Add cauliflower, beans, carrots and saute until golden brown. Add the green onions, ginger and biryani paste.
2. Stir until well coated and continue to cook.
3. Add cilantro, wine and continue to cook 5 minutes.

1. Season to taste, remove from heat and keep warm.

 

Coconut Curry Sauce:

1. In a sauce pot over medium heat, saute the onions and ginger until soft.
2. Add the turmeric and curry and continue to cook, gently toasting the spices, about 1 minute.
3. Deglaze with white wine and reduce until dry.
4. Add coconut milk and cream and reduce by half, remove from heat.

1. Whisk in the butter until incorporated. Remove from heat and reserve.