Tandoori salmon with spicy mango and cucumber chutney
serves 4
Easy
Total time:
+ 20 minutes chilling
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!
Skip to ingredients
- 100g Greek yoghurt
- 2 cloves garliccrushed
- 1 tbsp tandoori or Indian curry paste
- 1 lemonjuiced
- to make 1 tsp root ginger grated
- 1½ tsp chilli powder
- 500g salmon filletskin on
chutney
- ½ mangopeeled and finely chopped
- ½ small cucumberfinely chopped
- ½ red onionfinely chopped
- 1 medium green chillideseeded and finely chopped
- to make 1 tbsp mint chopped
Nutrition: per serving
- kcal288
- fat16.4g
- saturates4.3g
- carbs9.1g
- sugars0g
- fibre1.5g
- protein26.6g
- salt0.38g
Method
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.