New potato & tamarind salad
Tamarind is commonly used to flavour potatoes in India, and makes this low-fat salad authentic and punchy
Green salmon with pineapple & tamarind salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the marinade
- 1 tsp rapeseed oil
- 200g baby spinach
- ½ small pack corianderleaves picked
- 2 garlic clovesgrated
- 2 tbsp grated ginger
- 1 green chilliroughly chopped
- 1 tsp cumin seeds
- 125g natural yogurt
- 1 limezested and juiced
For the pineapple salad
- 1 pineapplepeeled 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 chillifinely sliced
- ½ small pack corianderleaves picked
- ½ small pack mintleaves picked
- crispy fried shallotsand lime wedges, to serve
Nutrition: per serving
- kcal543
- fat29g
- saturates5g
- carbs27g
- sugars24g
- fibre4g
- protein40g
- salt0.4g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
