In this original take salmon is cooked with tandoori spiced yogurt and served with chilli, mango and cucumber chutney. Plus salmon is packed full of vitamins and essential Omega-3 fatty acids!
Tandoori salmon with spicy mango and cucumber chutney
- Greek yoghurt 100g
- garlic 2 cloves crushed
- tandoori or Indian curry paste 1 tbsp
- lemon 1 juiced
- root ginger grated to make 1 tsp
- chilli powder 1½ tsp
- salmon fillet 500g skin on
- chutney
- mango ½ peeled and finely chopped
- cucumber ½ small finely chopped
- red onion ½ finely chopped
- green chilli 1 medium deseeded and finely chopped
- mint chopped to make 1 tbsp
STEP 1
Mix the yoghurt, garlic, tandoori curry paste, half the lemon juice, ginger and 1 tsp of the chilli powder together in a small bowl and season. Spread over the salmon and chill until using (at least 20 minutes).
STEP 2
Mix the chutney ingredients together. Add the remaining lemon juice and chilli powder, season and set aside.
STEP 3
Grill the salmon until blackened at the edges, about 6-8 minutes depending on the thickness of the fish. Serve with basmati rice, yoghurt, coriander and the fresh chutney.
Adapted from olivemagazine.com
