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Baked Salmon with Coriander Chutney Tapenade Recipe

   
 

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     Baked Salmon with Coriander Chutney Tapenade

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   20

Ingredients
4 Atlantic salmon fillets, about 125g each, skinless
1 coat of olive oil spray
1 pinch cracked black pepper, to taste
1 small onion, finely chopped
2 garlic cloves, crushed
1 pack (25g) fresh coriander, chopped
1 tsp cumin seeds, lightly crushed
25 g sultanas
1 coat of olive oil spray
 
2 cup 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.


Originally Submitted
11/8/2011





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