Tandoori Salmon Fillets with Mango Mint Relish
3
People talking
A zesty dish with an Indian flair from Lucy Waverman! Serve with rice & grilled eggplant brushed with curry paste.
- Ready In:
- 17mins
- Serves:
- Units:
3
People talking
ingredients
- 4 salmon fillets, about 6 oz each
- vegetable oil (for brushing)
- marinade
- 4 cloves garlic, chopped
- 1 tablespoon grated ginger
- 1 tablespoon lemon juice
- 1 tablespoon garam masala (an Indian spice blend) or 1 tablespoon curry paste
- 2 tablespoons vegetable oil
- 1⁄4 cup plain yogurt
- relish
- 1 large mango, peeled
- 3 green onions, finely chopped
- 1 tablespoon grated ginger
- 1 teaspoon finely chopped jalapeno pepper
- 2 tablespoons lime juice
- 2 tablespoons chopped mint leaves
- salt
directions
- Combine marinade ingredients in a small bowl& spread on salmon; refrigerate for an hour.
- Dice mango into 1/2 inch cubes& combine with remaining relish ingredients; refrigerate until needed.
- It can be made up to 12 hours ahead.
- Brush salmon with oil, then grill for 2 minutes- flesh side down.
- Turn over, close lid& grill for another 5 minutes or until white juices appear.
- Serve relish on the side.
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RECIPE MADE WITH LOVE BY
@CountryLady
Contributor
@CountryLady
Contributor
"A zesty dish with an Indian flair from Lucy Waverman! Serve with rice & grilled eggplant brushed with curry paste."
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great recipe, just what i was looking for...Reply
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This is a terrific recipe. I substituted white fish (Basa) for Salmon, and ground ginger for grated (remember to half the quantity of ground for grated). Did it up in ton foil on the barby, and it came out great! I added basmati rice, naan bread and then a tomato/pepper /red onion and feta salad (more Greek than Indian) and got a terrific response from the table! Another benefit for me is that it's quick to prepare. I'm a single Dad with four kids, so time is at a premium!Reply
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This is a terrific recipe. I substituted white fish (Basa) for Salmon, and ground ginger for grated (remember to half the quantity of ground for grated). Did it up in ton foil on the barby, and it came out great! I added basmati rice, naan bread and then a tomato/pepper /red onion and feta salad (more Greek than Indian) and got a terrific response from the table! Another benefit for me is that it's quick to prepare. I'm a single Dad with four kids, so time is at a premium!Reply
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A zesty dish with an Indian flair from Lucy Waverman! Serve with rice & grilled eggplant brushed with curry paste.
