cookery school

Salmon steak rubbed with chilli jam, roasted and served onto stir fried vegetables

Ingredients

4 salmon steaks (175g/6oz)

Stir Fry
1 carrot
1 red pepper
1 yellow pepper
1 green pepper
1 small leek
1 courgette
1 red onion
2tbs rapeseed oil
1tbs fresh coriander (chopped)
Pinch salt & pepper

Chilli Jam
500g/1lb 2oz vine plum tomatoes (roughly chopped)
4 red chillies (roughly chopped)
2 cloves of garlic (crushed)
1 tsp ginger grated
2tbsp soy sauce
250g/9oz soft brown sugar
100ml/4fl oz white wine vinegar
½ tsp sea salt crystals

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes

Method

To make the chilli jam - place the tomatoes, chillies and garlic in a blender for 30 seconds, and then transfer to a saucepan. Add the ginger, soy sauce, sugar, vinegar and salt. Bring to the boil, then reduce the heat slightly and simmer for 30 minutes, stirring occasionally until thick and glossy.

Preheat the oven to 180°C/350°F/Gas 4. Rub the chilli jam into the salmon steak and place into a roasting tin. Put in the oven for 20 minutes.

For the stir fry – heat up the oil in a large wok. Add the vegetables and cook for 4-5 minutes. Then add the coriander and seasoning. To serve place the fish on top of the stir fried vegetables.