Easy Tamarind baked Salmon

Our Tamarind Chutney and fresh Salmon are a perfect match. The tangy tamarind cuts through the richness of the salmon beautifully and gives it a lovely golden-brown glaze.

This restaurant quality meal is incredibly quick and easy. And baking the salmon means you get none of those ‘fishy’ smells lingering in the kitchen either. We love serving this with a simple avocado and orange salad (recipe below).

You will need:

• One piece of salmon per person
• 1-2 teaspoons of Jenny’s Kitchen Tamarind Chutney per serve

For the salad:

• 1 bag of salad greens (ideally rocket or watercress)
• 1 Avocado
• 2 Oranges
• Sesame Oil
• Salt & Pepper

To cook your Salmon:

1. Preheat oven to 220°C.
2. Place salmon pieces skin-down on a tray lined with baking paper.
3. Spread 1-2 teaspoons of Tamarind Chutney on the top of each salmon piece.
4. Bake 10-15 minutes or until the salmon is cooked to your liking.
5. The salmon is cooked when it appears an opaque pink colour. A gently push on the top should make it start to flake.

To prepare your salad:

1. Spread the salad greens on a platter.
2. Peel and slice one orange and the avocado
3. Arrange these over the salad greens.
4. Mix the juice of one orange with sesame oil and salt & pepper to taste. (Approximately 1 part of oil to 4 parts of juice).
5. NB Some oranges are very juicy. You may need less juice.
6. Pour over the salad and serve with your baked salmon.