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4 serves

10 min minutes

Cooking Time:
30 min minutes


• 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
• 1 can Del Monte Gold® Pineapple chunks
• 2 - 3 tbsp maple syrup
• 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


1)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)2. Finely grate the ginger and add to the spices along with all the other chutney ingredients including the Del Monte® pineapple chunks. 3)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)4. In the meantime, make the salmon. Preheat the oven to 180C/gas 5. 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)6. Place in the oven and bake for 15 - 20 minutes depending on the size of the steaks. 7)7. Serve alongside the pineapple chutney and a green salad.

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