Serves: 4 Preparation time: 20 minutes Cooking time: 45 minutes 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 ? 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
· 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 Recipe from the Alaska Seafood Marketing Institute.