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Christmas Recipe | Tamarind Roasted Salmon


Keep your Christmas lunch fresh with seafood and a crisp salad!



  • 100g jar of tamarind purée
  • 2 stalks lemongrass, woody layers removed and sliced
  • 1 small red chilli, seeds removed and finely chopped
  • 3cm ginger root, grated
  • 3 tbsp palm sugar
  • 700g piece of salmon, skin on


  • 1 garlic clove, finely chopped
  • 1 long red chilli, finely chopped
  • 1 tsp white sugar
  • Juice of 1 lime, plus extra to toss
  • 2 tbsp fish sauce
  • Handful of picked coriander
  • Handful of picked mint
  • 2 small granny smith apples
  • 2 shallots, sliced
  • 6 cherry tomatoes, quartered
  • 1/4 cup roasted peanuts, chopped


  1. Preheat oven to 180°C. Mix the tamarind, lemongrass, chilli, ginger and palm sugar together in a small bowl. Put the salmon on an oiled piece of foil or a banana leaf. Brush a thick layer of the sauce over the salmon and pop in the oven for 10 minutes or until cooked.
  2. To make the dressing, whisk the garlic, chilli and sugar together in a small bowl with the lime juice and fish sauce.
  3. Thinly slice the apples and toss in a bowl with a little extra lime juice. Add the shallots, coriander, mint, tomato, peanuts and dressing and mix well. Serve immediately with the warm salmon.