Here are two good reasons to make this spiced salmon and curried veg tonight. It’s low in fuss. It’s high in flavour. And it’s proof a great hot meal doesn’t have to be heavy. Okay, that was three. Search ‘spicy salmon’ for this recipe and more on Tesco Real Food, link in bio. #MidweekMeal ⁣ Ingredients⁣ ⁣ 4 frozen salmon fillets, from a 550g pack⁣ 1 tbsp chipotle chilli and smoked paprika paste⁣ 1 tbsp olive oil⁣ 1 small onion, finely chopped⁣ 1 small head of cauliflower, trimmed and broken into florets⁣ 400g tin chickpeas, drained, rinsed and patted dry with kitchen paper⁣ 1 tbsp medium curry powder⁣ 350g spinach⁣ 4 tbsp 0% fat Greek-style yogurt⁣ 1 lemon, ½ juiced, ½ cut into wedges to serve⁣ 5g fresh coriander leaves, to serve⁣ ⁣ Method⁣ ⁣ 1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with nonstick baking paper and place the frozen salmon fillets on top. Spread the chipotle chilli and smoked paprika paste on top of each, then bake for 20-22 mins until cooked through.⁣ ⁣ 2. Meanwhile, heat the oil in a large, lidded frying pan over a medium-high heat. Add the onion and cauliflower, cover and cook for 5 mins. Stir, re-cover and cook for another 3-5 mins until lightly browned. Add the chickpeas and curry powder, increase the heat to high and cook, uncovered, for 5 mins, stirring frequently, until the onions have turned a deep golden colour and the cauliflower has softened.⁣ ⁣ 3. Meanwhile, put the spinach in a colander and pour over boiling water to wilt. Drain well, squeezing out any excess moisture; season.⁣ ⁣ 4. Divide the chickpea mixture and spinach between plates and top with a salmon fillet. ⁣ ⁣ 5. Mix the yogurt with ½ tbsp water, some black pepper and lemon juice to taste, then spoon over each salmon fillet. Scatter over a few coriander leaves and serve with the lemon wedges for squeezing over.⁣ ⁣

tescofoodさん(@tescofood)が投稿した動画 - 2018/10/18 21:06:23