Salmon in a Tamarind, Tomato and Coconut Sauce

Salmon in a Tamarind, Tomato and Coconut Sauce
Fishboxer Stephanie Birkett from Macclesfield













  • 4 salmon portions
  • 2 garlic cloves 
  • 1 onion
  • 1 chilli
  • 2 tbsp oil
  • 1 x 400g tin cherry tomatoes
  • 1 x 400g tin coconut milk 
  • 2 tsp Tamarind paste
  • 1 lime or lemon
  • Bunch fresh coriander 
  • Salt and pepper (to taste)
  • Asparagus, to serve
  • Langoustines (optional)


























  1.  Mince the garlic cloves, finely chop the onion and finely slice the chilli.
  2.  Heat the oil in a frying pan and then sauté the onions, garlic and chilli until soft.
  3.  Add the tinned cherry tomatoes to the pan, then add the tamarind paste and coconut milk.
  4.  Bring to the boil and then turn the heat down to allow the sauce to simmer for 10 minutes.
  5.  Juice half of the lime or lemon and cut the other half into wedges.
  6.  Add the salmon portions to the pan, then add some lime or lemon juice  and salt and pepper, to taste.
  7.  Allow the salmon portions to cook for approximately 10 minutes.
  8.  Add the langoustines (if using) for 3-4 minutes.
  9.  Chop the coriander.
  10.  Plate up the salmon portions, top with sauce and then sprinkle some coriander over each salmon portion.
  11.  Serve immediately with asparagus.