By Elissa Young
Tandoori salmon with mango salsa
7 steps
Prep:10minCook:15min
Salmon is such a versatile fish, and this recipe is great for adding a touch of sophistication to a midweek meal. It tastes and looks amazing, but is so easy to pull together. The spices from the marinated fish, plus the sweetness from the mango dip, make it a flavour sensation.
Updated at: Tue, 03 Dec 2024 10:35:02 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
7
Low
Nutrition per serving
Calories298.9 kcal (15%)
Total Fat14.8 g (21%)
Carbs15.7 g (6%)
Sugars10.6 g (12%)
Protein28.2 g (56%)
Sodium77.3 mg (4%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4 x 120gsalmon fillets
skins removed
5 Tbspfat-free natural yoghurt
2 tsppaprika
1 tspgarlic granules
½ tspground coriander
½ tspground cumin
½ tspgranulated sweetener
squeeze of lime juice
1mango
ripe, peeled and cut into 5mm dice
1red pepper
deseeded and cut into 5mm dice
2spring onions
trimmed and thinly sliced
10gfresh coriander
chopped juice of 1/2 lime sea salt and freshly ground
black pepper
80gveg
steamed
Instructions
Step 1
Preheat the oven to 200°C (fan 180°C/gas mark 6).
Step 2
Mix together the yoghurt, spices and squeeze of lime juice.
Step 3
Coat the salmon fillets in the marinade, cover and leave for 30 minutes.
Step 4
Mix together the mango, red pepper and spring onions in a bowl together with the chopped coriander and the lime juice.
Step 5
Season with salt and pepper.
Step 6
Place the salmon on a baking sheet and cook for 15 minutes.
Step 7
Serve topped with the salsa.
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