- 40g tamarind
- 40g honey
- 1 orange
- 2 salmon fillets
- 200g spinach
- 2 courgettes
- A thumb of ginger
- 1 garlic clove
- Sea salt
- Freshly ground pepper
- 1 tsp olive oil
- 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.