Salmon with Sweet and Sour Grape Kumato Relish

Serves 2
Time 10 minutes


2 fillets of salmon – skin on  

4 kumatoes chopped

3 tbsp extra virgin olive oil 

1 tsp cumin seeds

1 tsp brown mustard seeds

½ tsp turmeric ground

1 tbsp ground coriander

¼ tsp chilli powder

½ tsp tamarind puree

2 tsp honey

1 cup water

Coriander leaves, chopped


In a pan heat 2 tablespoons of olive oil and gently fry the cumin and mustard seeds for 1-2 minutes.

Add the kumatoes, turmeric, coriander and chilli powder and stir to combine. Add the tamarind puree and honey, then season with salt and pepper as desired.

Add a cup of water to the pan and gently simmer the mixture on low heat for 3-4 minutes. Turn the heat off and then stir through the chopped coriander.

In another pan heat the remaining oil – sprinkle some salt and pepper onto the salmon skin and place skin down into the pan.

Cook for 7 minutes and then turn over, turn the heat off and allow to further cook in the pan – this will cook the salmon medium rare – cook for longer if desired.

Serve with the salmon skin side up and tomato mixture on top.