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Mughlai Inspired Korma Roasted Salmon

Mughlai Inspired Korma Roasted Salmon

with Charred Pepper & Potato Hash and Soured Cream
3.5(10)
Recipe Development Team
Recipe Development TeamUpdated on January 21, 2026
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Calories
: 
627 kcal
Protein
: 
28.2g protein
Difficulty
: 
Medium
Allergens:
  • Fish
  • Mustard
  • Milk
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Carrot

450 grams

Potatoes

1 unit(s)

Bell Pepper

1 unit(s)

Garlic Clove

200 grams

Salmon Fillets

(Contains: Fish)

50 grams

Korma Curry Paste

(Contains: Mustard)

40 grams

Mango Chutney

75 grams

Soured Cream

(Contains: Milk, May contain traces of allergens, Milk)

Energy (kJ)2625 kJ
Energy (kcal)627 kcal
Fat26.9 g
of which saturates8 g
Carbohydrate71.8 g
of which sugars25.6 g
Dietary Fibre10.8 g
Protein28.2 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Garlic Press
•Baking Paper
•Pan

Instructions

PDF
Roast the Vegetables
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small chunks. Chop the potatoes into 2cm chunks (no need to peel).

Pop the carrot and potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

Do Some Prep
2

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

Peel and grate the garlic (or use a garlic press). 

Pop the veg in separate sections on a plate and set aside for now.

Time to Butterfly
3

Next, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. 

Spread the korma curry paste over the salmon. IMPORTANT: Wash your hands and equipment after handling raw fish. 

Cook the Salmon
4

Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Make your Hash
5

When the veg has 5 mins remaining, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pepper chunks and stir-fry until just soft, 3-4 mins.

Turn down the heat, then add the garlic and stir-fry for 1 min more.  

Add the roasted potatoes and carrot to the pepper pan, tossing to combine. Stir through the mango chutney and season with salt and pepper.

Remove from the heat. 

Serve
6

Share the hash between your plates, then lay the salmon fillets on top.

Finish with a dollop of soured cream.

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