Updated: Sep 24, 2021
I came across this recipe when researching a presentation on Foods to Support Energy. I was looking for some foods to support mitochondrial health such as oily fish, green vegetables and anti-inflammatory spices. Thanks to @olivemagazine.com
I love it because its All In One Tray, really fab flavours, fancy enough for weekend guests but easy enough for midweek. Make the salmon wild and the broccoli organic (both available in Lidl) and you are really protecting the mitochondria. I also add in some organic spinach at step 2. Buying organic when you can reduces the impact of pesticides which can cause a lot of mitochondrial damage.
Black mustard seeds 1 tsp
Cumin seeds 1 tsp
Ground turmeric 1 tsp
Oil 1 tbsp
Broccoli 1 head, cut into florets and stalk chopped
Ginger a thumb-sized piece, sliced
Garlic 2 cloves, bashed
Madras curry paste 1 tbsp
Lime pickle 1 tbsp
Coconut milk 400g tin
Salmon fillets 4
Cherry tomatoes a good handful, halved
Lime ½, juiced
Coriander a handful, chopped
Wholegrain Basmati rice to serve
PS I didn't have any Lime Pickle so used Mango Chutney
Heat the oven to 200C/fan 180C/gas 6. Tip the seeds and turmeric into a large bowl and add the vegetable oil with some seasoning. Toss the broccoli florets and stem with the oil and spices, then tip into a roasting tin with the ginger and garlic, and cook in the oven for 15 minutes.
STEP 2 Mix together the curry paste, lime pickle and coconut milk, then pour into the tin. Nestle the salmon fillets, skin-side up, into the tin and season. Spread the tomatoes around and put back into the oven for 15-20 minutes or until the skins are starting to crisp and the salmon is cooked.
STEP 3 Squeeze over the lime juice, sprinkle with coriander and serve with rice, if you like.