Tandoori salmon with spicy mango and cucumber chutney
- Preparation and cooking time
- Total time
- + 20 minutes chilling
- Easy
- serves 4
Ingredients
- 100g Greek yoghurt
- 2 cloves garlic, crushed
- 1 tbsp tandoori or Indian curry paste
- 1 lemon, juiced
- to make 1 tsp root ginger grated
- 1½ tsp chilli powder
- 500g salmon fillet, skin on
chutney
- ½ mango, peeled and finely chopped
- ½ small cucumber, finely chopped
- ½ red onion, finely chopped
- 1 medium green chilli, deseeded and finely chopped
- to make 1 tbsp mint chopped
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.