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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