Baked salmon with coriander chutney topping
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Fresh coriander makes a delicious chutney-style topping that gives the simplest baked fish a more interesting flavour.
Ingredients
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.
- 4 x wild salmon fillets, each about 125g (4oz), skinned
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 25g (1oz) pack coriander, chopped
- 1tsp cumin seeds, lightly crushed
- 25g (1oz) sultanas
- 3tbsp olive oil
Method
- Heat the oven to 190°C (375°F, gas mark 5).
- Brush the base of a shallow ovenproof dish with a little of the oil. Arrange the salmon fillets in the dish, spacing them slightly apart and season with salt and pepper. Bake for 10 mins.
- While cooking, heat 1tbsp of the oil in a frying pan and gently fry the onion for 5 mins until golden brown.
- Add the garlic, coriander, cumin seeds, sultanas, 4tbsp water and a little seasoning. Heat for about 2 mins until the water has almost evaporated.
- Pile the chutney topping over the fish portions and drizzle with the remaining oil. Bake for a further 8-10 mins or until the fish flakes easily when pierced with a knife.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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