Tamarind Glazed Double Salmon and Turmeric Roast Potatoes
with Ginger and Mustard Seed Greens
- Fish
- Cereals containing gluten
- Barley
- Mustard
The fruit of tamarind trees is used in cuisines around the world, mostly for the sweet and tangy flavour of the pulp. We love it in the form of chutney, where it's blended with vinegar, sugar and ground spices to create a sweet and sour condiment that's perfect for glazing with. Tender salmon therefore makes the perfect contrast for it in this fusion dish.
Ingredients
450 grams
Potatoes
1 sachet(s)
Ground Turmeric
1 unit(s)
Garlic Clove
400 grams
Salmon Fillets
(Contains: Fish)
40 grams
Tamarind Chutney
(Contains: Cereals containing gluten, Barley)
150 grams
Shredded Savoy Cabbage
1 sachet(s)
Mustard Seeds
(Contains: Mustard)
15 grams
Ginger Puree
120 grams
Peas
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray and sprinkle over the turmeric. Drizzle with oil and season with salt and pepper.
Toss to coat and spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
Drizzle over the tamarind chutney and spread all over with the back of a spoon. IMPORTANT: Wash your hands and equipment after handling raw fish.
When the potatoes have around 10 mins of cook time remaining, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
While everything cooks, heat a drizzle of oil in a large frying pan on medium heat.
Add the cabbage, mustard seeds, garlic and ginger puree. Stir-fry for 2 mins.
Next, season the cabbage with salt and pepper and add the peas and a splash of water. Mix well and cover with a lid (or foil).
Cook until just tender, 3-4 mins. Once cooked, remove from the heat.
When everything's ready, share the tamarind glazed salmon between your plates.
Serve the turmeric roasted potatoes and stir-fried greens alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The tamarind glaze and salmon combination was well received, though some found the chutney quite sweet or overpowering; those who prefer a sharper flavour may want to use it more sparingly.
- Ease of prep: Straightforward to put together, though potatoes may need a little longer than stated to reach a golden finish.
- Suggestions: If the greens feel too bold, reduce the mustard seeds slightly; adding a little extra sauce or a splash of water to the pan can help if the dish feels dry.
- Portions: The balance between salmon and the sides felt uneven for some, with the potato and cabbage portions running large relative to the fish.
