Now here’s a dish to keep you warm through the transition to cooler nights. Recipe of the month comes from ESSE’s The Four Seasons Cook Book by Carol Bowen Ball.
Wild Alaska Salmon Korma Bake
Ingredients (SERVES 4)
400g cooked fresh wild Alaska salmon or 2 x 213g cans red or pink wild Alaska salmon
500g butternut squash, peeled and cut into chunks
2 tbsp olive oil
1⁄2 tsp cumin seeds
salt and freshly ground black pepper
1 small cauliflower, broken into florets
150g fine green beans, trimmed and halved
300g low-fat natural yogurt
2 tbsp Korma curry paste
2 tbsp mango chutney
2 tbsp chopped fresh coriander
4 poppadoms, lightly crushed
1. Preheat the oven if necessary to 170 ̊C/Fan 150 ̊C/Esse Dial Guide MODERATE. (Aim for the dial reading to be in the middle of MODERATE).
2. Skin the cooked fresh salmon and break into chunks or drain the canned salmon (discarding the liquid, skin and bones) and flake into large pieces.
3. Put the butternut squash in a large roasting tin, add the oil, cumin seeds and salt and pepper to taste, tossing to coat. Roast for 25-30 minutes until tender, turning once.
4. Meanwhile, cook the cauliflower in lightly salted boiling water for 3-4 minutes. Add the green beans and cook for a further 3-4 minutes. Drain well and add to the cooked squash with the chunks of salmon.
5. Mix the yogurt with the curry paste, mango chutney and coriander. Spoon over the vegetables and salmon, then sprinkle with the poppadoms. Bake for 10-15 minutes until piping hot. Serve at once.
Vary the hotness of this curried dish according to your preferred taste. This recipe uses mild strength Korma paste but experiment with medium Madras, Tikka Masala or Passanda strengths or spicy and hot Jalfrezi and Vindaloo.