Ingredients
For the salmon
- 1 side of salmon (900g–1kg), skin on
- 2 tbsp tamarind paste
- 1 tbsp raw honey
- 1 tbsp tamari
- 1 tbsp grated fresh ginger
- 1 tbsp lime juice
- 1 tbsp avocado oil
- Salt and black pepper
For the summer slaw
- 200g red cabbage, finely shredded
- 2 carrots, julienned
- 1 cucumber, cut into ribbons or matchsticks
- 2 spring onions, finely sliced
- 20g fresh coriander, roughly chopped
- 1 tbsp toasted sesame seeds
For the slaw dressing
- 2 tbsp sesame oil
- 120g Greek yoghurt (or kefir yoghurt)
- 1 tsp white miso paste
- Juice of 1 lime
- 1 tsp honey
Method
- Prepare the glaze. In a small bowl, whisk together the tamarind paste, honey, tamari, grated ginger and lime juice until smooth and glossy. It should be tangy, slightly sweet and deeply savoury. Adjust with a little extra lime if it feels too rich.
- Prep the salmon. Line a large baking tray with parchment paper and lightly brush with avocado oil. Place the salmon side skin-side down on the tray and pat dry with kitchen paper (this helps the glaze stick and encourages caramelisation). Season lightly with salt and pepper.
- Brush the tamarind glaze generously over the salmon, making sure to coat it evenly. For best flavour, leave to marinate at room temperature for 15–20 minutes while you prepare the slaw (or refrigerate for up to 2 hours if preparing ahead, then bring back to room temperature before cooking).
- Preheat the oven to 180°C fan. Roast the salmon for 15–18 minutes, depending on thickness, until just cooked through but still moist in the centre. Halfway through cooking, spoon any glaze that has pooled at the edges back over the top of the fish. For extra caramelisation, switch the oven to grill/broil for the final 1–2 minutes, watching closely to avoid burning the honey. Once cooked, remove from the oven and rest for 5 minutes.
- Make the summer slaw. While the salmon cooks, combine the cabbage, carrots, cucumber, spring onions and coriander in a large bowl. Whisk together sesame oil, Greek yoghurt, lime juice, honey, miso paste and salt to form a dressing. Pour over the slaw just before serving and toss gently to keep everything crisp. Finish with toasted sesame seeds.
- Transfer the salmon to a large serving platter. Spoon some of the pan juices over the top for extra gloss and flavour. Serve alongside the fresh slaw, with extra lime wedges on the side for squeezing.
