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Diana Henry's salmon fillets with coriander & chilli relish
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This is a really good relish recipe – keep it and use it to spoon over roast wedges of pumpkin later in the season, or serve it with roast chicken or other fish, such as seared tuna
25g unsalted butter
2 tsp groundnut oil
4 salmon fillets
FOR THE RELISH
40g blanched almonds, lightly toasted and roughly chopped
2 cloves garlic, chopped
½ x 100g pack coriander, leaves only
Juice of 1 lime
125ml extra virgin olive oil
50g feta cheese, finely crumbled
1 red chilli, halved, deseeded and finely chopped
1 green chilli, halved, deseeded and finely chopped
1. For the relish, put the almonds, garlic, coriander and lime into a food processor, then season. Whizz while gradually adding the olive oil. Stir in the feta and the chillies. Taste for seasoning.
2. To cook the fish, melt the butter in a large frying pan and add the oil. Season the salmon on both sides and cook over a medium heat, skin-side down, for about 2 minutes or until the skin is golden. Turn the fillets over and cook for a further 2 minutes.
3. Reduce the heat, cover the pan and leave the salmon until it is cooked through but still moist. How long this takes depends on the thickness of the fillets, about 5 minutes.
4. Serve the salmon with some of the relish spooned alongside on the plate and the corn cakes with chilli-roast tomatoes.
Typical values per serving: