- A 40g sachet of tamarind paste
- 2 tbsp tamari
- 1 tbsp Balsamic vinegar
- 2 salmon fillets
- A head of broccoli
- A thumb of ginger
- 1 tbsp sesame seeds
- 2 lettuce
- 3 tsp olive oil
- Baking tray
- Pan with a lid
- A couple of bowls
- Frying pan
Empty the sachet of tamarind into a dish. Measure 1 tbsp of the tamari and 1 tbsp of Balsamic vinegar. Add them to the tamarind. Whisk together.
Add the salmon to the tamarind marinade. Turn to make sure they’re well coated. Leave to one side to marinate for 15 mins. Heat your oven to 180°C/Fan 160°C/Gas 4.
Brush a baking tray with 2 tsp olive oil. Pop the salmon on the tray, skin side down. Brush with some of the excess marinade so it’s well coated. Roast for 10-12 mins till opaque and cooked through.
Bring a pan of water to the boil. Break the broccoli into small florets.
When the water is boiling, add the broccoli to the pan. Simmer for 5 mins till the broccoli is cooked but not soft. Drain well.
Peel and grate the ginger. Measure out 1 tbsp of the tamari. Whisk it with the ginger and 1 tsp olive oil to make a dressing. Put to one side.
While the salmon roasts, warm a dry frying pan. Measure out 1 tbsp of the sesame seeds. Add to the pan. Toast over a medium heat for 1-2 mins till the seeds are golden brown.
Drizzle the tamari dressing over the broccoli. Toss to coat. Sprinkle with the sesame seeds. Serve with the salmon with a handful of baby leaf salad (save the other half for your Venison Kebabs with Smokey Tzatziki recipe).