Salmon with a Tomato and Chilli Chutney coated Spaghetti Recipe

You will need: Serves 2

• 2 Salmon fillets
• 1 broccoli head
• 220g of Bavette pasta
• Black pepper
• Parsley
• Red pepper flakes
• 2 tablespoons of chopped flat-leaf parsley.
• Crushed garlic

For the Tomato Chilli Chutney:

• 1 red onion, finely sliced
• 5 large tomatoes, chopped
• 2 garlic cloves, finely sliced
• 2 red chillies, chopped
• 40g brown sugar
• 40ml red wine vinegar
• 1/2 tablespoon paprika

What you need to do

• Place all of your ingredients into a pan and bring to a gentle simmer, making sure to stir Leave the ingredients to simmer in the pan for 1 hour, until all have darkened.
• Use a hand blender to lightly mix the ingredients, until the mixture exhibits a jam-like texture. Remove from the heat and set aside.
• Preheat the oven to 180C and bake the salmon fillets for 20 minutes.
• Boil the pasta for 8-11 minutes in slightly salted water, stirring during the first minute to stop the pasta from sticking. Meanwhile, steam the long stem broccoli for 7-8 minutes.
• Once all is cooked, flake the salmon fillets and broccoli over the pasta, and pour the tomato chilli chutney over all.
• Top the dish with parsley, crushed garlic and black pepper and red pepper flakes.

Saucy Top Tip: To up the flavour and reduce the fuss of this delicious dish, use The Saucy Fish Co.’s Ready to Eat Roasted Salmon with a Tomato & Chilli Chutney… recently honoured with a Gold Healthy Food Award by Women’s Health and Health & Fitness magazines.

Recipe courtesy of The Saucy Fish Co.