Dish of the week: Pineapple, turmeric & ginger chutney with spice-baked salmon



  • 1 tbsp oil
  • 1 small onion, finely diced
  • 1 tbsp ground turmeric
  • 1 tsp garam masala
  • 1 thumb-sized piece of ginger
  • 8 tbsp raw runny honey
  • 1 tbsp nigella seeds
  • 1 tsp chilli flakes, optional
  • 1 can Del Monte Gold® Pineapple chunks, drained
  • 160ml cider vinegar


  • 1 can Del Monte Gold® Pineapple chunks
  • 2 - 3 tbsp maple syrup


  • 1 tsp smoked paprika
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 1/2 lime, juice and zest
  • 1 tbsp oil
  • 1 tbsp raw runny honey
  • 4 salmon steaks


1.      First, make the chutney. Heat the oil in a large pan and gently fry the onions over a medium heat until softened. Add the turmeric and garam masala and toast for 1 minute.

2.      Finely grate the ginger and add to the spices along with all the other chutney ingredients including the Del Monte® pineapple chunks.

3.      Stir well to incorporate all the ingredients, then turn up the heat and bring to a boil. Once boiling, turn down the heat to a gentle simmer and allow to cook for 25 - 30 minutes until a thick jam consistency is achieved. The chutney will thicken further as it cools.

4.      In the meantime, make the salmon. Preheat the oven to 180C/gas 5.

5.      Mix together the spices, lime, oil and honey in a bowl. Lay the salmon steaks in an ovenproof dish and pour over the marinade ensuring all the salmon is covered.

6.      Place in the oven and bake for 15 - 20 minutes depending on the size of the steaks.

Serve alongside the pineapple chutney and a green salad.