TANDOORI SALMON FILLETS WITH MANGO MINT RELISH

Tandoori Salmon Fillets with Mango Mint Relish image

A zesty dish with an Indian flair from Lucy Waverman! Serve with rice & grilled eggplant brushed with curry paste.

Provided by CountryLady

Time 17m

Yield 4 serving(s)

Number Of Ingredients 17

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

Steps:

Combine marinade ingredients in a small bowl& spread on salmon; refrigerate for an hour.
Dice mango into 1/2 inch cubes& combine with remaining relish ingredients; refrigerate until needed.
It can be made up to 12 hours ahead.
Brush salmon with oil, then grill for 2 minutes- flesh side down.
Turn over, close lid& grill for another 5 minutes or until white juices appear.
Serve relish on the side.

Nutrition Facts : Calories 554, Fat 21.8, SaturatedFat 4, Cholesterol 148.3, Sodium 250, Carbohydrate 20.5, Fiber 2.5, Sugar 15.1, Protein 67.3

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