“Creamy, rich and packed with spices, this traybake is fresh, flavoursome and super-comforting. Simply whack it in the middle of the table and let your guests help themselves, and serve with clove-spiked rice, warm chapatis and poppadoms for a really epic meal. ”
1 x 1.5 kg side of salmon , skin on, scaled, pin-boned
300 g ripe cherry tomatoes
28 large raw peeled tiger prawns , from sustainable sources
2 x 400 g tins of light coconut milk
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Jamie's Festive Feast
By Jamie Oliver
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Preheat the oven to 160ºC/325ºF/gas 3.
Peel and finely slice the onions, garlic and ginger, then deseed and finely slice the chillies. Pick the coriander leaves, finely chopping the stalks, and deseed and slice the peppers.
Put your largest roasting tray on the hob over a medium heat, and drizzle in 1 tablespoon of oil. Add the spices and curry leaves and fry for 2 minutes, then add the chopped veg, garlic and coriander stalks. Cook for 15 minutes, or until softened, stirring occasionally.
Place the salmon into the tray, skin-side down. Season with sea salt and black pepper, and drizzle lightly with oil. After 1 minute, carefully turn the salmon skin-side up, then place the tray in the oven for 20 minutes, or until the salmon is almost cooked through.
Quarter the tomatoes, and run the tip of a knife down the backs of the prawns and pull out the vein, meaning they'll butterfly as they cook.
Remove the tray from the oven and preheat the grill to full whack. Carefully peel the skin off the salmon and place onto a piece of tin foil.
Stir the tomatoes, prawns and coconut milk into the tray, then finely grate over the zest from 1 lemon and squeeze over the juice. Gently simmer on the hob over a medium-low heat until the prawns are just cooked through.
Place the salmon skin under the grill for 5 minutes, or until lovely and crisp, then leave to cool.
Break the salmon into big chunks. Season the sauce to taste with salt, pepper and a squeeze of lemon juice, then snap up and scatter over the crispy salmon skin.
Sprinkle over the coriander leaves and serve with lots of lemon wedges for squeezing over.