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
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  1. Greek yoghurt 100g
  2. garlic 2 cloves, crushed
  3. tandoori or Indian curry paste 1 tbsp
  4. lemon 1, juiced
  5. root ginger grated to make 1 tsp
  6. chilli powder 1½ tsp
  7. salmon fillet 500g, skin on
  8. chutney
  9. mango ½, peeled and finely chopped
  10. cucumber ½ small, finely chopped
  11. red onion ½, finely chopped
  12. green chilli 1 medium, deseeded and finely chopped
  13. mint chopped to make 1 tbsp
  1. STEP 1
  2. 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).
  3. STEP 2
  4. Mix the chutney ingredients together. Add the remaining lemon juice and chilli powder, season and set aside.
  5. STEP 3
  6. 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
Adapted from
Abundant Energy //