STEP 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.

STEP 2:

Finely grate the ginger and add to the spices along with all the other chutney ingredients including the Del Monte® pineapple chunks.

STEP 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.

STEP 4:

In the meantime, make the salmon. Preheat the oven to 180C/gas 5.

STEP 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.

STEP 6:

Place in the oven and bake for 15 - 20 minutes depending on the size of the steaks.

STEP 7:

Serve alongside the pineapple chutney and a green salad.