Tandoori salmon with spicy mango and cucumber chutney
- Preparation and cooking time
- Total time
- + 20 minutes chilling
- Easy
- serves 4
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.
