Tandoori Salmon with Biryani Vegetables and Coconut Curry Sauce

Ingredients

• For the Salmon:


• 4 – 6 oz (650 g) salmon fillets
2 tbsp (30 mL) Tandoori paste
• ½ cup Astro® Original Balkan Plain 2% yogurt
• 
1 tbsp (15 mL) chopped cilantro

• 1 tbsp (15 mL) minced green onions

• 1 lime, zest only
Course salt, to taste

• Freshly ground black pepper, to taste
• 

For the Biryani Vegetables:


• 2 tbsp (30 mL) vegetable oil

• ½ cup (125 mL) cauliflower florets

• ½ cup (125 mL) green beans, cut into 1 inch pieces
• 
½ cup (125 mL) thinly sliced carrots

• ¼ cup (64 mL) green onions, cut into 1 inch pieces
• 
1 tbsp (15 mL) chopped ginger
• 
1 tbsp (15 mL) Biryani paste
• 
¼ cup (64 mL) chopped cilantro

• 1 cup (250 mL) white wine
• 
Course salt, to taste

• Freshly ground black pepper, to taste
• For the Coconut Curry Sauce:
• 1 tsp (5 mL) vegetable oil

• 1 tbsp (15 mL) minced onions

• 1 tbsp (15 mL) minced ginger

• 1 tsp (5 mL) turmeric powder

• 1 tsp (5 mL) curry powder

• ½ cup (125 mL) white wine
• 
½ cup (125 mL) coconut milk

• ¼ cup (64 mL) Lactantia heavy cream
• 
2 tbsp (30 mL) Lactantia unsalted butter

• Course salt, to taste

• Freshly ground black pepper, to taste

Preparation

Salmon:

1. Preheat oven to 400°F (200°C). Place the salmon in a large bowl.
   In a small bowl mix all the remaining ingredients until smooth. Pour over salmon and gently toss until evenly coated.
2. Place salmon on a wire rack lined baking sheet pan and transfer to the middle rack of the oven.
3. Roast until firm to the touch, about 8-10 minutes. Remove from heat and keep warm.

Biryani Vegetables:

1. In a large skillet over medium heat, add the vegetable oil. Add cauliflower, beans, carrots and sautee until golden brown. Add the green onions, ginger and Biryani paste. Stir until well coated and continue to cook.
2. Add cilantro, wine and continue to cook 5 minutes. Season to taste, remove from heat and keep warm.

Coconut Curry Sauce:

1. In a sauce pot over medium heat, saute the onions and ginger until soft.
2. Add the turmeric and curry and continue to cook, gently toasting the spices, about 1 minute.
3. Place salmon on a wire rack lined baking sheet pan and transfer to the middle rack of the oven.in the butter until incorporated. Remove from heat and reserve.
4. Divide Vegetable Biryani, Salmon and Coconut Sauce between four (4) plates.