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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
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.
Nutritional Information
- Kcals 288
- Carbs 9.1g
- Protein 26.6g
- Fat 16.4g
- Salt 0.38g
- Saturates 4.3g
- Fibre 1.5g