The Woolf's Kitchen tamarind glazed salmon-Main (serves 2)

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Tamarind glazed salmon served with brown rice and chilli garnish

Sweet and tangy with a hint of roasted chilli, this Tamarind Ketchup is the business. So versatile, it goes with everything from noodles to cheese toasties, but this salmon dish was where it all began.

Wine Pairing: Somborne Bacchus

Allergens: Fish, Sulphites, Soy

Click here for a printable recipe!

Serves 2


The Woolf’s Kitchen Tamarind Ketchup, salmon fillet, salt & pepper for seasoning, brown rice, pickled cucumber


  1. Preheat the oven to 200oc. Place the salmon fillet on a none-stick oven tray or (baking tray with foil) skin side up, pour over the tamarind ketchup.
  2. Bake in the oven for 10 minutes.
  3. Put the rice in a saucepan and cover with water by about an inch, bring to the boil and simmer for 10 minutes.
  4. Spoon the rice onto a plate, place the salmon on top and serve with the pickled cucumber.