Name: Green salmon with pineapple & tamarind salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 4 salmon fillets -; 1 tsp rapeseed oil -; 200g baby spinach -; ½ small pack coriander , leaves picked -; 2 garlic cloves , grated -; 2 tbsp grated ginger -; 1 green chilli , roughly chopped -; 1 tsp cumin seeds -; 125g natural yogurt -; 1 lime , zested and juiced -; 1 pineapple , peeled and finely sliced -; 1 garlic clove -; 1 tbsp apple juice -; 2 tbsp tamarind paste -; 1 tbsp honey -; 2 tbsp extra virgin olive oil -; 1 red chilli , finely sliced -; ½ small pack coriander , leaves picked -; ½ small pack mint , leaves picked -; crispy fried shallots and lime wedges, to serve -

Green salmon with pineapple & tamarind salad

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Green salmon with pineapple & tamarind salad

1. 4 salmon fillets -

2. 1 tsp rapeseed oil -

3. 200g baby spinach -

4. ½ small pack coriander , leaves picked -

5. 2 garlic cloves , grated -

6. 2 tbsp grated ginger -

7. 1 green chilli , roughly chopped -

8. 1 tsp cumin seeds -

9. 125g natural yogurt -

10. 1 lime , zested and juiced -

11. 1 pineapple , peeled and finely sliced -

12. 1 garlic clove -

13. 1 tbsp apple juice -

14. 2 tbsp tamarind paste -

15. 1 tbsp honey -

16. 2 tbsp extra virgin olive oil -

17. 1 red chilli , finely sliced -

18. ½ small pack coriander , leaves picked -

19. ½ small pack mint , leaves picked -

20. crispy fried shallots and lime wedges, to serve -

How to cook deliciously - Green salmon with pineapple & tamarind salad

1. Stage

Heat a pan with the oil and wilt the spinach and coriander leaves. Put in a food processor and blend with the remaining marinade ingredients until you have a smooth paste. Season well.

2. Stage

Place the salmon, skin-side up, on a board. Score the skin deeply and pour over the paste, massaging it all over the skin and flesh. Put aside while you heat the oven, or leave to marinate in the fridge for longer, if you prefer.

3. Stage

Heat oven to 200C/180C fan/gas 6. Lift the salmon from the paste, being careful not to brush too much off. Lay the salmon on a baking sheet, skin-side down, and roast for 10-15 mins. Meanwhile, make the pineapple salad. Crush the garlic with salt flakes and pepper in a mortar, then stir in the apple juice, tamarind, honey and oil. Pour over the sliced pineapple, making sure it is evenly coated.

4. Stage

To serve, lay some pineapple slices on each plate, add a fillet of salmon to each and scatter over the red chilli, coriander, mint and crispy shallots. Serve with wedges of lime.