Tandoori salmon with spicy mango & cucumber chutney

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• Melanie Day

  06 February 2009

  Melanie Day commented on this recipe

  This recipie was really easy to make and the chutney was a real winner with my boyfriend. I only used 2 pieces of Salmon so they were well coated in the marinade mixture and tasted excellent.

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• Luke & Carmen

  06 February 2009

  Luke & Carmen rated this recipe

  

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• Philippa

  10 February 2009

  Philippa rated and commented on this recipe

  

  This is wicked! Low in fat and super healthy. It was very easy to make and the perfect midweek meal. I've made it twice already and I'm having it tonight! Second time I made it I doubled up the salsa and sat there and hoofed most of it whilst I was waiting for the salmon to cook.

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• Buttercup

  15 February 2009

  Buttercup commented on this recipe

  Made this 3 times now and just lovely, quick and easy.

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• yorksroyal

  22 April 2009

  yorksroyal rated and commented on this recipe

  

  Exceeded my expectations - it's a goodun!!

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• Steph

  19 September 2009

  Steph rated and commented on this recipe

  

  This is absolutely gorgeous...I am always cooking salmon, and this was the first time I've done it 'indian' style. The salsa was tangy and sweet, and it complimented the salmon perfectly. I served it with mini nan breads, scooping up the salsa with the bread. A fantastic, immensely flavoursome, satisfying alternative to an indian takeaway, if you're watching your weight.

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• Moonie Gray

  15 November 2009

  Moonie Gray rated and commented on this recipe

  

  Great summer dish!

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• Micky

  31 March 2010

  Micky rated and commented on this recipe

  

  I love this recipe...Have made it often.Sometimes instead of grilling, i use a little bit more yog(180gr) and put the salmon with the marinade into the oven to cook;180°(160°fan) for 20-30 mins depending on thickness of fish.It means you have the lovely sauce with the rice.

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• elf11

  19 July 2010

  elf11 rated and commented on this recipe

  

  Absolutely delicious! Easy to make and really, really good.

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• KKN

  03 August 2010

  KKN commented on this recipe

  I am about to cook this, so this question is somewhat on the late side, but should I grill on both sides? I am assuming so, otherwise the skin will be flacid, but when I turn it over, won't all the marinade come off? Trial and error I guess! Will rate once I've cooked!

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• John

  12 October 2010

  John rated this recipe

  

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• iamac

  01 March 2011

  iamac rated and commented on this recipe

  

  This was good, I also cooked some prawns with the salmon. I cooked it in the oven and then at the end, grilled the skin for a crispy skin. yummy! With the salad , I added some orange juice, rice wine vinegar, olive oil, coriander leaves & salt & pepper.

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• LMP

  03 May 2011

  LMP rated and commented on this recipe

  

  Great recipe. Simple and delicious. Only comment to say is that you probably need to double the salsa recipe (or at least an entire mango) because it really sets off the salmon

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• Ypres

  11 August 2011

  Ypres commented on this recipe

  Fabulous meal. Delicious, ingredients work really well together.

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• cocoa1

  25 September 2011

  cocoa1 rated and commented on this recipe

  

  beautfiul - I am actually doing slimming world at the moment and found it very healthy and filling. I made a huge amount of salsa - i might use spring onions as red onions dominated the salsa - the salsa is free on healthy options - the accompanying wine was delicious - shh

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http://www.bbcgoodfood.com/recipes/7586/

http://www.bbcgoodfood.com/recipes/7586/

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Ingredients

• 100g Greek yogurt
• 2 garlic cloves , crushed
• 1 tbsp tandoori or other Indian curry paste
• 1 lemon , juiced
• 1 tsp grated root ginger
• 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
• 1 tbsp finely chopped mint

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 minutes plus 20 minutes chilling

Ingredients

• 100g Greek yogurt
• 2 garlic cloves , crushed
• 1 tbsp tandoori or other Indian curry paste
• 1 lemon , juiced
• 1 tsp grated root ginger
• 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
• 1 tbsp finely chopped mint

Per serving

288 kcalories, protein 26.6g, carbohydrate 9.1g, fat 16.4 g, saturated fat 4.3g, fibre 1.5g, salt 0.38 g

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