Tamarind gives this glaze a sour backbone that keeps the honey in check. Everything cooks on one tray, so there is very little washing up.
Serves: 4 · Prep: 10 minutes · Cook: 35 minutes · Contains: fish, soya, sesame
Ingredients
- 500g new potatoes, halved
- 1 red onion, cut into wedges
- 2 tbsp vegetable oil
- 200g tenderstem broccoli
- 4 skin-on salmon fillets, about 130g each
- 2 tbsp tamarind paste
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 garlic clove and 1 tsp ginger, both grated
- ½ tsp chilli flakes
- 1 tsp toasted sesame seeds and 2 spring onions, sliced, to serve
Method
- Heat the oven to 200°C fan, 220°C conventional, gas 7.
- Toss the potatoes and onion with the oil and a pinch of salt in a large roasting tray. Roast for 20 minutes.
- Meanwhile, mix the tamarind, honey, soy sauce, garlic, ginger and chilli flakes.
- Add the broccoli to the tray, push the vegetables to the sides and lay the salmon skin-side down in the middle. Brush the fillets generously with the glaze.
- Roast for 12 to 15 minutes, until the salmon flakes easily and is cooked through.
- Spoon over the remaining glaze and finish with sesame seeds and spring onions.
Tip
Tamarind paste strength varies by brand. Start with 1½ tbsp, taste the glaze and add more if you want it sharper.
