Tamarind-glazed salmon with crunchy naked slaw
1 tablespoon(s), level
Waitrose Cooks' Ingredients Tamarind Paste
½ teaspoon(s), level
4 fillet(s), medium
1 medium, peeled into thin ribbons
350 g, shredded
1 tablespoon(s), leaves chopped, plus extra to garnish
1 tablespoon(s), plus extra leaves to serve
Chilli, green or red
1 individual, deseeded and chopped
2 teaspoon(s), grated
4 medium, trimmed and finely shredded
Lime Juice, Fresh
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a baking tray with baking paper.
- 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.
- 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.
- Serve the salmon fillets and slaw topped with coriander, with the lime wedges on the side.