Baked Salmon with Coriander Chutney Tapenade 

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Fresh coriander makes a delicious chutney-style tapenade that gives the simplest baked fish a more interesting flavour.

Suggestions:

There’s no need to discard the coriander stalks as they’re just as flavour-packed as the leaves

Ingredients:

4 Atlantic salmon fillets, about 125g each, skinless

1 coat of olive oil spray

1 pinch cracked black pepper, to taste

1 small onion, finely chopped

2 garlic cloves, crushed

1 pack (25g) fresh coriander, chopped

1 tsp cumin seeds, lightly crushed

25 g sultanas

1 coat of olive oil spray

2 cup steamed broccoli

Directions:

Preheat the oven to 190C.

Put non-stick baking paper on the base of a shallow ovenproof dish. Arrange the salmon fillets in the dish, spacing them slightly apart. Season with pepper, if desired. Bake for 10 minutes.

While the salmon is cooking, heat a frying pan, spray with olive oil spray and gently fry the onion for 5 minutes until golden brown.

Add the garlic, coriander, cumin seeds, sultanas, 4 Tbsp water and a little seasoning. Heat for about 2 minutes until the water has almost evaporated.

Pile the chutney over the fish portions and spray with olive oil spray. Bake for a further 8 to 10 minutes or until the fish flakes easily when pierced with a knife. Serve with steamed broccoli.

Variations:

Plump salmon fillets are particularly good in this recipe but other pieces of fish like cod, haddock, monkfish or halibut can be used instead.

Sultanas accentuate the chutney-like flavour of the topping but if you don’t like them, use a handful of lightly toasted pine nuts instead.

Variations are not included in the nutritional analysis.

Author:

www.thinkvegetables.co.uk MW Mack
Think Vegetables website

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