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Curtis Stone's Spiced Salmon With Yogurt-Herb Sauce

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Curtis Stone’s Spiced Salmon With Yoghurt-Herb Sauce


15 mins


15 mins







  • 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
  • ½ cup each coriander and dill sprigs


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