Salmon with spiced pumpkin and tomatoes

Cooking Fish Salmon with spiced pumpkin and tomatoes

Serve these tasty fish fillets with spiced pumpkin and lemon wedges for a complete mid-week meal.

Lables: Egg free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Heat 1/4 cup oil in a large saucepan over medium heat. Add garlic, celery and almonds. Cook, stirring often, for 3 minutes or until vegetables are beginning to soften. Add spices. Cook, stirring, for 1 minute or until fragrant.
  2. Add pumpkin to pan. Stir to coat, then add tomatoes and 1/2 cup water. Season to taste with salt and pepper. Bring to the boil. Reduce heat to low-medium. Cover. Simmer, stirring occasionally, for 10 minutes or until pumpkin is tender.
  3. Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Add salmon. Season to taste, then cook for 4-5 minutes, turning once, or until pale golden and cooked to your liking.
  4. Divide pumpkin mixture among plates. Sprinkle with coriander then top with salmon. Serve with lemon wedges.

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1/3 cup extra virgin olive oil
2 cloves garlic, finely chopped
2 celery stalks, trimmed, thinly sliced
1/3 cup blanched whole almonds
1 tsp ground cumin
1 tsp sweet paprika
800g jap pumpkin, peeled, seeded, cut into 2cm pieces
400g can chopped tomatoes
4 x 175g pieces salmon or ocean trout fillet, skinned
1/3 cup coarsely chopped coriander leaves
Lemon wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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