Instructions - Preheat the oven to 200C, 400F, Gas mark 6.
- Season the steaks with salt and lots of black pepper and place in an ovenproof dish sprinkle on the stock or wine and cook for 20 minutes.
- Add all the other ingredients to a saucepan and just heat through. Do not let the sauce boil.
- Serve the steaks topped with the tangy sauce alongside a rocket salad.
Microwave: - Place the salmon steaks in microwaveable dish, add the stock or wine and cover with cling film. Cook on high for 4 minutes.
- Season with salt and lots of black pepper.
- In another bowl, mix together the hazelnuts, creme fraiche and mango chutney. Heat for 30 seconds, just to warm up.
- Serve the steaks topped with the tangy sauce alongside a rocket salad.
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