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    Diana Henry's salmon fillets with coriander & chilli relish

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    Diana Henry's salmon fillets with coriander & chilli relish

    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  

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 4


    25g unsalted butter 
    2 tsp groundnut oil 
    4 salmon fillets

    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.  

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