With a clever topping you can transform a plain piece of fish into something rather more exciting. Sticky Mango Roasted Salmon from Justine Pattison is a great example. Just a teaspoon of mango chutney and a sprinkling of cumin seeds gave this fish an exotic makeover and the oven takes care of the rest.
I don’t think having this with cherry tomatoes is sufficient for a main meal on its own. I added new potatoes to mine, but you could serve it with mash, green vege or even some couscous. Just factor in the extra calories and don’t go daft on the carbs and this quick meal is an ideal midweek dinner option to complement your healthy eating plan.
If you’re looking for similar ideas to lift a piece of salmon, have a look at tandoori salmon with mango salsa and salmon with chilli ginger sauce.
Recipe: Sticky Mango Roasted Salmon
Calories: 299 per serving (without mash and/or veg)
Serves: 2
Book: Justine Pattison: Without the Calories – Comfort Food
Prep time: Approx 5 mins
Cooking time: Approx 12 mins
Ingredients:
- Oil for spraying or brushing
- 2 x 150g salmon fillets
- 2 tsp mango chutney
- ½ tsp cumin seeds
- 100g cherry tomatoes (halved)
- Ground black pepper
- Lime wedges, for squeezing
Cost per portion: Approx £2.43
Method:
Preheat the oven to 200 degrees C / Fan 180 degrees C / Gas 6. Spray or brush a small roasting tin with a little oil. Place the salmon fillets in the tin and spread them with the mango chutney. Sprinkle with cumin seeks and season with black pepper, then bake for 5 minutes.
Take the tin out of the oven and add the tomatoes. Return to the oven for a further 5-7 minutes or until the salmon is just cooked and the tomatoes are softened but holding their shape.
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