WILD ALASKA SALMON, SQUASH AND CAULIFLOWER KORMA BAKE
Cook for the seasons: it’s time to forget those summer salads and barbeques, this fantastic wild Alaska salmon bake makes use of autumn’s butternut squash and is perfect for those cooler evenings now that winter is drawing in. Simply combine chunks of canned salmon with roasted squash, steamed cauliflower and green beans. Top with dollops of homemade Korma sauce and a sprinkling of lightly crushed poppadums. Bake for 10 to 15 minutes until piping hot.
Alaska salmon are wild and sustainable. They swim freely in the icy waters of the North Pacific Ocean, feeding on natural marine life. It is this natural diet of crustaceans and other marine life that give wild Alaska salmon its distinctive colour and flavour. Wild Alaska salmon is low in fat and a natural source of protein, vitamins, calcium and Omega 3 oils which may help to maintain a healthy heart as part of a balanced diet.
For delicious, natural and environmentally sustainable salmon look for smoked, chilled, frozen and canned wild Alaska salmon, which are all widely available. Alaska’s long-term dedication to sustainability has ensured continuous, wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations. Thanks to years of careful management by the Alaska Department of Fish and Game (ADFG) and the escapement programmes implemented during short harvest periods, wild salmon stocks in Alaska have been preserved.
Processed immediately after harvest to preserve its delicious flavour, wild Alaska canned salmon is also low in cholesterol and high in protein, calcium, vitamins and Omega-3 oils. It’s great value for money too! Wild Alaska Salmon is stocked in most supermarkets, look for the words 'USA SALMON' or 'ALASKA SALMON USA' on the label or stamped on the lid of Your Favourite Brand of pink or red canned salmon.
If you would like to receive more recipes for wild Alaska seafood, please contact; The Alaska Seafood Marketing Institute, The Dialogue Agency, 8 Oak Lane, Twickenham, TW1 3PA Tel: 020 8607 0349 (24 hours) Email: alaskaseafood@dialogueagency.com
Wild Alaska Salmon, Squash and Cauliflower Korma Bake
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
½ 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
Email a Colleague
Click to forward this articleBookmark Us
