Tandoori Salmon with Mango Salsa
A recipe for those who desire the spice of life.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Starter,Snack | Barbecue,Grill | Less than 30 minutes |
Ingredients
To make 8 skewers
- 4 medium Scottish Quality Salmon fillets (cut from the thicker middle section of the fish), weighing about 4-5oz (110-150g) each
- 1 and a half tbsp Tandoori paste
- 1 tbsp natural yoghurt
- Juice of half lemon
- 1 tsp olive oil
- Salt and pepper
For the salsa
- 1 ripe mango (diced)
- half red chilli (seeded and chopped)
- Juice of half lemon
- 4 spring onions (chopped)
- 1 tomato (chopped)
- 1 tbsp fresh coriander, chopped
- Splash of olive oil
- Salt and pepper
Method
1. Preheat the grill/BBQ to hot. Cut salmon fillet into 1""(2.25cm) cubes and place in a flat dish.
2. Combine the tandoori paste, yoghurt, lemon juice, olive oil and seasoning and pour over the salmon. Leave for 10 minutes.
3. To make the salsa, mix together all the ingredients, check the seasoning and then chill.
4. Thread the salmon onto skewers. Place under the hot grill for 15 minutes turning once.
5. Serve with rice and the mango salsa.
Cook’s Tip
For a picnic, serve off the skewer in naan or pitta bread with salad and salsa inside.
