Ingredients
FOR THE CHUTNEY
- 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
FOR THE SALMON
- 1 can Del Monte Gold® Pineapple chunks
- 2 - 3 tbsp maple syrup
TO SERVE
- 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
Method
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.
