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Baked Salmon with Coriander Chutney Tapenade

Fresh coriander makes a delicious chutney style tapenade that gives the simplest baked fish a more interesting flavour. There’s no need to discard the coriander stalks as they’re just as flavour packed as the leaves


3 tbsp olive oil
4 x wild salmon fillets, each about 125g, skinned
1 small onion, finely chopped
2 garlic cloves, crushed
25g pack coriander, chopped
1 tsp cumin seeds, lightly crushed
25g sultanas


1. Heat the oven to 190oC, gas mark 5.

2. Brush the base of a shallow ovenproof dish with a little of the oil. Arrange the salmon fillets in the dish, spacing them slightly apart and season with salt and pepper. Bake for 10 minutes.

3. While cooking, heat 1 tbsp of the oil in a frying pan and gently fry the onion for 5 minutes until golden brown.

4. Add the garlic, coriander, cumin seeds, sultanas, 4 tbsp water and a little seasoning. Heat for about 2 minutes until the water has almost evaporated.

5. Pile the chutney over the fish portions and drizzle with the remaining oil. Bake for a further 8-10 minutes or until the fish flakes easily when pierced with a knife.

Cook’s Tips
Plump salmon fillets are particularly good in this recipe but other pieces of fish like cod, haddock, monkfish or halibut can be used instead. Sultanas accentuate the ‘chutney’ like flavour of the topping but if you don’t like them, use a handful of lightly toasted pine nuts instead.