Curtis Stone's spiced salmon with yoghurt-herb sauce

Serve up this delicous recipe for spiced salmon roasted with baby broccoli and yoghurt-herb sauce from Curtis Stone.

8

15m

15m

Ingredients

  • 2 tsp each ground coriander and ground cumin
  • 8 Coles Australian Salmon Skin-On Portions
  • 2 tbs extra virgin olive oil, divided
  • 3 bunches baby broccoli (about 600g total), thick ends of stems trimmed
  • 1 cup (280g) Greek-style yoghurt
  • 1 lemon, rind finely grated, juiced
  • 2 tbs finely chopped dill
  • 2 tbs sesame seeds, toasted
  • 1/2 cup each coriander and dill sprigs

Method

STEP 1

Position racks in centre and bottom of oven and preheat oven to 250°C (230°C fan-forced). Place 2 large heavy non-stick baking trays in oven to heat.

STEP 2

In a small bowl, mix the ground coriander, cumin, 1½ tsp sea salt flakes and 1 tsp freshly ground black pepper. Coat salmon with 1 tbs oil and season all over with spice mixture.

STEP 3

In a large bowl, toss the baby broccoli with the remaining 1 tbs oil and season with salt and pepper.

STEP 4

Remove preheated trays from oven. Place salmon, skin-side down, on trays. Scatter baby broccoli around salmon. Roast, rotating trays halfway through cooking, for 12-14 mins or until salmon is cooked through with a rosy centre.

STEP 5

While salmon cooks, in a small bowl, whisk yoghurt, lemon rind, 1 tbs lemon juice and chopped dill. Season with salt and pepper. Transfer salmon and baby broccoli to a large platter. Spoon over yoghurt sauce and sprinkle with sesame seeds, coriander sprigs and dill sprigs.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.