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Photo of Tamarind-glazed salmon with crunchy naked slaw by WW

Tamarind-glazed salmon with crunchy naked slaw

1
Points® value
Total Time
2 hr 30 min
Prep
10 min
Cook
2 hr 20 min
Serves
4
Difficulty
Easy
Sour tamarind, hot chillies and oil-rich fish work brilliantly together in this quick and easy Thai-style fish supper.

Ingredients

Tomato Purèe

1 tablespoon(s), level

Waitrose Cooks' Ingredients Tamarind Paste

30 g

Soy Sauce

1 tablespoon(s)

Chilli flakes

½ teaspoon(s), level

Salmon, raw

4 fillet(s), medium

Carrots, raw

1 medium, peeled into thin ribbons

Cabbage

350 g, shredded

Coriander, fresh

1 tablespoon(s), leaves chopped, plus extra to garnish

Mint, Fresh

1 tablespoon(s), plus extra leaves to serve

Chilli, green or red

1 individual, deseeded and chopped

Root Ginger

2 teaspoon(s), grated

Spring Onions

4 medium, trimmed and finely shredded

Lime Juice, Fresh

2 tablespoon(s)

Instructions

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a baking tray with baking paper.
  2. Put the tomato purée, tamarind paste, soy sauce and chilli flakes into a mixing bowl and stir to combine. Brush the mixture all over the salmon fillets, then transfer to the prepared tray. Bake for 15-20 minutes, until cooked through.
  3. Meanwhile, prepare the slaw. Put the carrot, cabbage, coriander and mint in a bowl and toss together to combine. Add the chilli, ginger, spring onions and lime juice, and toss to fully coat.
  4. Serve the salmon fillets and slaw topped with coriander, with the lime wedges on the side.

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