Salmon Traybake
Cumin-spiced chickpeas, peppers, and green beans roasted with charred salmon and mango chutney, finished with lime yoghurt and coriander in the Gozney Arc XL.
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
Ingredients
- Serves
- 4
Equipment Needed
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Instructions
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Step 1
Heat the Gozney to 350C / 660F with a medium flame.
Step 2
Mix the olive oil, cumin seeds and curry powder together and grate in the garlic and ginger, along with a good pinch of salt. Toss with the red onion and red peppers.
Step 3
Tip onto a baking tray and spread out evenly. Cook for 5-8 minutes in the oven until the edges of the veg are catching a little.
Step 4
Give everything a good stir then stir through the chickpeas and green beans.
Step 5
Add the salmon fillets on top and spread a tablespoon on mango chutney onto each fillet. Place back in the oven for 8-10 minutes, turning the tray halfway through, until the salmon is cooked to your liking. Turn the flame up at the end of cooking to get a little extra char on the salmon.
Step 6
Mix together the natural yoghurt with the lime zest and juice and serve alongside, along with the coriander, pickled onions and nigella seeds.
