Tandoori Salmon Supreme with a Fresh Spicy Mango Chutney

You can easily adjust the spice level of this salmon recipe to suit your taste, making it perfect for the whole family. The fresh, zesty mango salsa adds a delicious burst of flavour and a light, refreshing contrast to the rich salmon.

Our Salmon Supremes are second to none - thick-cut, boneless, firm, and full of flavour. They’re generous enough to share, or perfect for hearty appetites. If salmon is a regular on your menu, our 20 x Salmon Fish Box offers the best value for enjoying this premium-quality fish.


Prep: 15 mins + 20 mins for marinating 

Cook: 20 mins

Serves: 2

Ingredients:
        • 2 x 140-170g Salmon Supremes, defrosted and keep the skin on
        • 100g Greek yoghurt
        • 2 cloves garlic, crushed
        • 1 tbsp tandoori or Indian curry paste
        • 1 lemon, juiced
        • 1 tsp root ginger, grated
        • 1 tsp chilli powder


For the Salsa:
        • ½ mango, peeled and chopped into small pieces
        • ½ small cucumber, finely chopped
        • ½ red onion, (very!) finely chopped
        • 1 medium green chilli, deseeded and finely chopped
        • 1 tbsp mint chopped

To Serve:
        • Your go-to rice, we used a simple Basmati

Method:
1. Mix the yoghurt, garlic, tandoori curry paste, half the lemon juice, ginger and chilli powder together in a small bowl and season well with salt and pepper. Spread over the salmon and marinate in the fridge for at least 20 minutes.
2. Mix together the chutney ingredients: mango, cucumber, red onion, green chilli, mint and the remaining lemon juice, season and set aside.
3. Bake the salmon for 25 minutes, until cooked through.
4. Serve with the lovely zesty mango chutney and a side of rice.
Super easy, super tasty!