Tamarind Roast Salmon with Broccoli & Sesame Salad
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Prep: 10 mins
Cook: 15 mins
Tamarind fruit have a delicious sweet and sour flavour. Channel your inner artist and brush it onto our sustainably sourced salmon. Tonight’s supper is your next masterpiece.
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380 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 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
  • A large handful of baby leaf salad
From your kitchen
  • 3 tsp olive oil
You'll need
  • Dish
  • Baking tray
  • Pan with a lid
  • Colander
  • A couple of bowls
  • Frying pan
Step by step this way
  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Bring a pan of water to the boil. Break the broccoli into small florets.

  • 5.

    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.

  • 6.

    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.

  • 7.

    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.

  • 8.

    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).

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