Baked Salmon with Coriander Chutney Tapenade
Fresh coriander makes a delicious chutney-style tapenade that gives the simplest baked fish a more interesting flavour.
Ingredients
- 4 pcs Atlantic Salmon Fillets About 125g each, skinless
- 1 Coat of Olive Oil Spray
- 1 Pinch Cracked Black Pepper to taste
- 1 pc Small Onion Finely chopped
- 2 pcs Garlic Cloves Crushed
- 1 Pack (25g) Fresh Corriander Chopped
- 1 tsp Cumin Seeds Lightly crushed
- 25 g Sultanas
- 1 Coat of Olive Oil Spray
- 2 cups Steamed Broccoli
Instructions
- 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.
NUTRITIONAL INFO
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