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Recipe by olive magazine

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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).
2. Mix the chutney ingredients together. Add the remaining lemon juice and chilli powder, season and set aside.
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.

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

Latest comments and suggestions

• 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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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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