Ceylon tea salmon roasted vegetables served with garlic poppy seed frittata

Watched Jamie Oliver cooking program on making tea salmon a few years ago. I couldn’t resist to try it as usual I change my tea flavour to Ceylon as I don’t have the tea Jamie Oliver had and I use tea bag content.

Learning to make frittata, finger crossed that it would turn out well. Got to be adventurous to try frittata with different ingredients and instead of a big pie dish I have decide to use small individual pie dish just for some fun.

Some days, I feel like I needed odd ways of cooking and using weird ingredients and combined them. As long as it didn’t kill me. If I never try I will never know what the taste like. Got to be courageous in preparing and cooking too not just everyday activities. My creative and different method dinner is fun, adventurous, satisfying and delicious. Let’s create fun loving meal!!!


4 skinless salmon pieces
2 packets Ceylon tea bags
4 medium potatoes, skin peeled and half
1 onion, skin peeled, and quartered
1/2 butternut pumpkin, skin cut off and seed removed
1 large carrot, peeled skin and cut into bite pieces
water to boil
2 Tbsp olive oil
salt & pepper
2 Tbsp cayenne powder

Garlic & poppy seed frittata

5 eggs
1/2 c milk
2 Tbsp poppy seed, 1/2 Tsp for sprinkle
1 c mushroom, sliced thinly
2 c baby spinach, washed and chopped
1 c diced bacon
A handful of tomatoes medley, cut into pieces


Pre heat oven 200 degrees C. Season salmon with Ceylon tea, and oil. Set aside in fridge until ready to use.

Peel and cut up carrot, potatoes, pumpkin then place pumpkin into a large pot with water. Bring water to a boil. Boil pumpkin for 15-30 minutes over a medium heat; then add potatoes for about 15 minutes. Then add carrot into the same pot for about 5 minutes until all vegetables are tender. Drain well.  Add onion and season with oil, cayenne, salt & pepper. Cover with foil and place in tray, roast for 45 minutes in the second shelf.

Combined milk and egg in a large bowl. Add poppy seed and set aside. Heat pan on medium heat; put a bit of oil. Once hot add mushrooms. Cook for 2 minutes or until tender. Sprinkle the remain 1/2 Tsp poppy seed and some salt and pepper.

Add tomatoes and spinach, cook until wilted. Then add bacon and stir the mixture thoroughly. Removed from heat and slowly pour into the egg mixture, sprinkle a little bit of salt & pepper. Stir until blended. Ladle the entire mixture into individual pie dish which has been sprayed. Place them on the bottom shelf of oven, bake for 20-25 minutes until fully cooked.

Bring out salmon, and the roasted vegetables. Removed foil and mix or turn the vegetables around then put both salmon and vegetables in the oven. Baked a further 15 minutes or until tender for vegetables. The salmon bake about 10-12 minutes, or to your liking. Mine is pinkish. Removed and keep warm with foil on individual plates. Removed the frittata from the pie dish.

To assemble, place salmon in the centre, distribute the roasted vegetables and place them on left side next to salmon place some onion, then behind place the frittata.