Salmon, roasted pumpkin & sambal goreng beans

An easy delicious recipe. I love salmon out of the oven and the sambal goreng beans I can really keep eating.

Blocks

Gluten free

180 degrees | 20 minutes

Ingredients

Put the salmon into an oven tin and add garlic, salt, pepper, paprika powder, cumin, coriander and ginger on top of it.
Chop the pumpkin into small pieces and cook them for five minutes.
Drain the water and mix some garlic, salt & pepper and ginger with them.
Spread them on an oven tray with wax paper.
Roast the pumpkin and the salmon for 20 minutes in a pre heated oven at 180 degrees.
Chop the tips of the green beans and cook them for about 10 minutes. Try one to see if they're cooked.
In the mean time add some soy sauce (ketjap) in a wok pan with some ginger, laos and sambal and put on low heat.
Add the coconut creme and a bit of water to dissovle it and make it intro a spices paste. Add water when it gets too thick.
Drain the water of the green beans and scoop them through the spices paste in the wok pan.
Plate everything up when the oven time is over.

I like the pumpkin a bit better when it's not pre-cooked. But this will take about 45 minutes at 220 degrees.
The salmon and pumpkin will also taste better with a bit of olive oil, so you could use a bit less coconot creme. Or when you make it into 5 blocks I would definitly use a fat block for some olive oil.