Tandoori Salmon With Spicy Mango & Cucumber Chutney
This flavorful and aromatic Indian-inspired salmon dish is a delightful combination of spice-rubbed salmon fillet on a bed of savory roasted potatoes and wilted spinach. The zesty yogurt marinade infuses the salmon with tangy flavors while the vibrant mix of mango, cucumber, red onion, and green chili adds a refreshing touch to this satisfying meal. Enjoy a symphony of tastes and textures that will have your taste buds dancing with delight!
— Constant Cookbook
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
- 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
Instructions
- Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
- Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.
Yield
Serves 4
Nutrition
- Calories: 610 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 0.6 milligram of sodium
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