Tamarind Glazed Salmon with Courgette Noodles Recipe | Abel & Cole
Tamarind Glazed Salmon with Courgette Noodles
Clock Image
Prep: 15 mins + marinating
Cook: 20 mins
A tangy tamarind glazed fillet of perfectly pink salmon gets all tangled up with courgette noodles.
This recipe is in the recipe box:
See this week's box
Recipe Box Recipe Main Image
435 kcal
(per portion)
Ingredients you'll need
  • 40g tamarind
  • 40g honey
  • 1 orange
  • 2 salmon fillets
  • 200g spinach
  • 2 courgettes
  • A thumb of ginger
  • 1 garlic clove
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tsp olive oil
You'll need
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 4. Pour the tamarind and honey into a dish. Squeeze in the juice from the orange. Add a pinch of salt and stir together.

  • 2.

    Add the salmon fillets to the dish. Turn to coat in the glaze. Set aside to marinate for 10 mins.

  • 3.

    While the salmon marinates, rinse the spinach and chop off any thick stalks. Tip it into a deep frying pan or wok. Season with salt and pepper. Cook and stir for 3-5 mins till it wilts. Tip into a colander and press down with the back of the spoon to squeeze out as much water as possible. Set aside.

  • 4.

    Use a spiraliser to make thin noodles out of the courgettes. No spiraliser? Use a vegetable peeler to peel ribbons off the courgettes. Peel down till you get to the seeded core, then finely chop the core. Peel and grate the garlic and ginger.

  • 5.

    Line a baking tray with baking paper. Lift the salmon out of the marinade and lay it on the tray (keep the marinade). Bake for 10-15 mins till the salmon is cooked through and flakes easily when pressed with a fork.

  • 6.

    While the salmon cooks, wipe the spinach pan clean with kitchen paper. Warm it over a medium heat for 1 min. Add 1 tsp oil and the garlic and ginger. Stir and fry for 30 secs. Add the courgette noodles to the pan. Cook for 5 mins, stirring occasionally till the noodles have softened a little.

  • 7.

    While the courgetti cooks, pour the leftover marinade into a small pan. Cover and bring to a simmer. Bubble for 2-3 mins till thickened.

  • 8.

    Roughly chop the wilted spinach and add it to the courgettes. Season with salt and pepper. Gently cook for 2-3 mins to warm everything through. Heap the noodles up in warm bowls. Top with a salmon fillet. Pour over the tamarind sauce and serve.