Angela Casley Recipe Collection: One-Tray Salmon, Pasta & Fish Curry
Salmon & Pea Pesto Bake
Serves 4
A one-tray dinner, don’t we all love that? Once I’ve made this pea pesto, I dollop it on everything from salads to sandwiches, or just scoop it with a cracker.
Pea Pesto
2 cups frozen peas, thawed
1 cup basil leaves
1 clove garlic, chopped
2 tsp lemon zest
1 Tbsp lemon juice
1 Tbsp capers
2 Tbsp olive oil
Salt and pepper to taste
200g new potatoes
4 x 100g salmon fillet
150g cherry tomatoes, on vine if possible
Method
1. Preheat the oven to 180C. Line a large baking tray with paper.
2. Slice the potatoes and place them on the tray. Drizzle and toss in a tablespoon of oil, sprinkle with salt and pepper. Bake for 15 minutes. Add the salmon and tomatoes to the pan. Season with salt and pepper. Bake for 20 minutes until the salmon is just cooked through.
3. Serve hot with generous amounts of pesto on top.
4. Garnish with a few extra basil leaves.
Creamy Mushroom Ragout
Serves 4
Thirty minutes and this can be hot and steaming at the table. Serve in one large bowl and let everyone dig in. Deliciously simple and tasty.
200g spaghetti
50g butter
1 small onion, chopped
4 cloves of garlic, grated
200g mushrooms, chopped
½ cup dried porcini, soaked in water for 10 minutes
1 cup cream
1 cup chopped Italian parsley
1 cup grated Parmesan
Method
1. Cook the spaghetti according to the packet instructions.
2. In a large frying pan, melt the butter. Add the onion and garlic and cook for 3 or 4 minutes. Add the mushroom, then drain the porcini and add them as well. Cook until they release all their juices.
3. Stir through the cream and bring to a simmer. Season with salt and pepper. Add half the Parmesan and parsley.
4. Add the pasta to the pan and toss together. Serve hot with the remaining Parmesan and parsley.
Coconut fish
Serves 4
Creamy coconut and fish add a subtle hint of the tropics. This sauce pairs well with all fish, but here I used snapper, letting its delicate flavour shine through. Cabbage is surprisingly delicious alongside.
1 Tbsp oil
2 cloves garlic, crushed
1 Tbsp grated ginger
¼ tsp turmeric
½ tsp ground cumin and coriander
1 tsp brown sugar
2 tsp fish sauce
390g tin coconut cream
4 x 120g pieces of white fish
2 Tbsp butter
3 cups shredded cabbage
1 courgette, sliced
Lime wedges to squeeze
Method
1. To make the sauce, warm the oil in a frying pan. Add the garlic and ginger, then cook for 1 minute. Add the turmeric, cumin, coriander, sugar, fish sauce and coconut cream, then bring to a simmer and cook for 10 minutes, until the sauce is slightly thickened.
2. Heat one tablespoon of butter in a frying pan, then cook the fish until lightly browned. Remove from the pan.
3. Add the remaining butter and pan-fry the courgette and cabbage until just cooked through. Season with salt and pepper.
4. Serve the fish with the sauce and vegetables on the side. Squeeze over a little lime or lemon juice.