Photo: Caroline Attwood
Tandoori salmon with spicy mango & cucumber chutney
12 ingredients
Serves 4
openrecipes
As far removed from a dodgy takeaway as you can get. This impressive dish is a breeze to make
Estimated Nutrition (whole recipe, rough)
487
Calories
41g
Protein
15g
Fat
50g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Yogurt | 170g plain Greek | 100 |
| Mango | 1 cup diced (165g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Mint | 2 tbsp fresh (3g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes