Tamarind-glazed salmon with crunchy naked slaw

 

Serves 4

6 Green 1 Blue 1 Purple SmartPoints® value per serving

Sour tamarind, hot chillies and oil-rich fish work brilliantly together in this quick and easy Thai-style fish supper.

1 level tbsp Tomato Puree

1 tbsp soy sauce

½ tsp Chilli flakes

4 medium fillet Salmon raw

1 medium carrot, peeled into thin ribbons

350 g shredded cabbage

1 tbsp fresh coriander, leaves chopped

1 tbsp fresh mint

1 chilli, green or red, deseeded and chopped

2 tsp ginger, grated

4 medium spring onion, trimmed and finely shredded

2 tbsp fresh lime juice

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.