Tandoori Salmon Fillets with Mango Mint Relish |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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A zesty dish with an Indian flair from Lucy Waverman! Serve with rice & grilled eggplant brushed with curry paste. 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:
1. Combine marinade ingredients in a small bowl& spread on salmon; refrigerate for an hour.
2. Dice mango into 1/2 inch cubes& combine with remaining relish ingredients; refrigerate until needed.
3. It can be made up to 12 hours ahead.
4. Brush salmon with oil, then grill for 2 minutes- flesh side down.
5. Turn over, close lid& grill for another 5 minutes or until white juices appear.
6. Serve relish on the side.
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