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Recipe by olive magazine

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1. Mix the tamarind, lemongrass, chilli, ginger, palm sugar and mint together in a small bowl. Put the salmon on a greased piece of foil or a banana leaf (find these in the frozen section at Asian supermarkets).
2. Brush a thick layer of the sauce over the salmon and grill for 10 minutes.
3. Serve sprinkled with coriander and a bowl of extra marinade on the side for dipping.

277 kcalories, protein 24.3g, carbohydrate 17g, fat 12.9 g, saturated fat 2.6g, fibre 0g, salt 0.14 g

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Ingredients

• 100g jar tamarind purée
• 2 stalks lemon grass , sliced (woody layers removed)
• 1 small red chilli , seeds removed and finely chopped
• 3 cm root ginger , grated
• 3 tbsp palm sugar or honey
• a small bunch mint , chopped
• 700g piece salmon , skin on
• a small handful coriander , chopped

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 25 minutes

Ingredients

• 100g jar tamarind purée
• 2 stalks lemon grass , sliced (woody layers removed)
• 1 small red chilli , seeds removed and finely chopped
• 3 cm root ginger , grated
• 3 tbsp palm sugar or honey
• a small bunch mint , chopped
• 700g piece salmon , skin on
• a small handful coriander , chopped

277 kcalories, protein 24.3g, carbohydrate 17g, fat 12.9 g, saturated fat 2.6g, fibre 0g, salt 0.14 g

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