Korma and Mango Chutney Glazed Salmon
with Green Beans, Zesty Couscous and Tomato Salsa
- Cereals containing gluten
- Wheat
- Fish
- Mustard
- Milk
- Soya
- May contain traces of allergens
On the table in less than 25 minutes, this Korma and Mango Chutney Glazed Chicken has it all. Warming korma curry paste, sweet mango chutney and yoghurt make a tasty sauce, with vibrant green beans and an easy tomato salsa adding freshness.
Ingredients
80 grams
Green Beans
1 unit(s)
Garlic Clove
1 unit(s)
Lemon
10 grams
Chicken Stock Paste
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya)
200 grams
Salmon Fillets
(Contains: Fish)
1 unit(s)
Medium Tomato
1 bunch(es)
Coriander
50 grams
Korma Curry Paste
(Contains: Mustard)
40 grams
Mango Chutney
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
200 milliliter(s)
Water for the Couscous
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
b) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
c) Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).
d) Zest and cut the lemon into wedges.
a) Heat a drizzle of oil in a medium saucepan on medium-high heat.
b) Once hot, add the green beans and stir-fry until starting to char and soften, 2-3 mins.
c) Turn the heat down to medium, then stir in the garlic and cook for 30 secs more.
a) Once the beans have softened, stir in the water for the couscous (see pantry for amount) and chicken stock paste. Bring to the boil.
b) When boiling, remove from the heat, stir in the couscous and cover with a tight-fitting lid.
c) Leave to the side for 8-10 mins or until ready to serve.
a) Meanwhile, cut the tomato into 1cm chunks and pop into a bowl. Add in a good squeeze of lemon, drizzle with olive oil and season with salt and pepper, then mix well.
b) Roughly chop the coriander (stalks and all).
a) Heat a drizzle of oil in a small saucepan on medium-heat.
b) Add the korma curry paste, mango chutney, half the yoghurt and the water for the sauce (see pantry for amount) into the pan.
c) Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.
d) When the couscous is ready, fluff up the grains with a fork and stir through half the coriander and a pinch of lemon zest.
a) When everything's ready, share the coriander couscous and beans between your serving bowls.
b) Top the couscous with the roasted salmon and spoon over the korma sauce.
c) Top with spoonfuls of the tomato salsa and a dollop of the remaining yoghurt.
d) Finish by sprinkling over the remaining coriander and serve any remaining lemon wedges alongside for squeezing over.
