Tamarind-glazed salmon with crunchy naked slaw
1
Points®
Total time: 2 hr 30 min • Prep: 10 min • Cook: 2 hr 20 min • Serves: 4 • Difficulty: Easy
Sour tamarind, hot chillies and oil-rich fish work brilliantly together in this quick and easy Thai-style fish supper.
Ingredients
Tomato Purèe
1 tablespoon(s), level
Waitrose Cooks' Ingredients Tamarind Paste
30 g
Soy Sauce
1 tablespoon(s)
Chilli flakes
½ teaspoon(s), level
Salmon, raw
4 fillet(s), medium
Carrots, raw
1 medium, peeled into thin ribbons
Cabbage
350 g, shredded
Coriander, fresh
1 tablespoon(s), leaves chopped, plus extra to garnish
Mint, Fresh
1 tablespoon(s), plus extra leaves to serve
Chilli, green or red
1 individual, deseeded and chopped
Root Ginger
2 teaspoon(s), grated
Spring Onions
4 medium, trimmed and finely shredded
Lime Juice, Fresh
2 tablespoon(s)
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a baking tray with baking paper.
2
Put the tomato purée, tamarind paste, soy sauce and chilli flakes into a mixing bowl and stir to combine. Brush the mixture all over the salmon fillets, then transfer to the prepared tray. Bake for 15-20 minutes, until cooked through.
3
Meanwhile, prepare the slaw. Put the carrot, cabbage, coriander and mint in a bowl and toss together to combine. Add the chilli, ginger, spring onions and lime juice, and toss to fully coat.
4
Serve the salmon fillets and slaw topped with coriander, with the lime wedges on the side.
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