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Tandoori salmon with spicy mango and cucumber chutney

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Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Adapted from olivemagazine.com