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Salmon Tikka With Fresh Mango Chutney

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Ingredients

Adjust Servings:
7 ounces plain yogurt
1 tablespoon fresh ginger, finely grated
2 garlic cloves, finely grated
2 teaspoons garam masala
1 teaspoon turmeric
1/2 teaspoon salt
1 tablespoon lemon juice
4 salmon fillets, skinned (or you may use ocean trout fillets)
1 lime, cut into wedges (or lemon)
4 ounces baby spinach leaves
1 fresh ripe mango
4 tablespoons mango chutney (store-bought or homemade)
1 chili pepper, sliced (jalapeno, serrano, etc.-red or green-use 1 small one or to taste)

Nutritional information

457.6
Calories
118 g
Calories From Fat
13.1 g
Total Fat
3 g
Saturated Fat
172.3 mg
Cholesterol
553.9 mg
Sodium
16.5 g
Carbs
2.4 g
Dietary Fiber
11.3 g
Sugars
66.8 g
Protein
528g
Serving Size

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Salmon Tikka With Fresh Mango Chutney

Features:
    Cuisine:

      A spicy yogurt marinade prepares salmon or ocean trout for a great barbecue, and fresh mango and coriander turn prepared mango chutney into something party worthy. If you don't have garam masala, look on Recipezaar, there are some good recipes for it!
      A little tip: Always use two skewers instead of one; it will stop the food from spinning around on a single skewer.
      Recipe adapted from Jill Dupleix, The Age.

      • 50 min
      • Serves 4
      • Easy

      Ingredients

      Directions

      Share

      Salmon Tikka With Fresh Mango Chutney, A spicy yogurt marinade prepares salmon or ocean trout for a great barbecue, and fresh mango and coriander turn prepared mango chutney into something party worthy If you don’t have garam masala, look on Recipezaar, there are some good recipes for it! A little tip: Always use two skewers instead of one; it will stop the food from spinning around on a single skewer Recipe adapted from Jill Dupleix, The Age , A spicy yogurt marinade prepares salmon or ocean trout for a great barbecue, and fresh mango and coriander turn prepared mango chutney into something party worthy If you don’t have garam masala, look on Recipezaar, there are some good recipes for it! A little tip: Always use two skewers instead of one; it will stop the food from spinning around on a single skewer Recipe adapted from Jill Dupleix, The Age


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      Steps

      1
      Done

      Soak the Bamboo Skewers in Water For About an Hour to Keep from Burning.

      2
      Done

      Combine the Yogurt, Ginger, Garlic, Spices, Salt and Lemon Juice in a Bowl, Mixing Well.

      3
      Done

      Cut the Salmon Into Bite-Sized Chunks, Coat in the Yogurt Mixture and Set Aside For About 30 Minutes .

      4
      Done

      to Make the Mango Chutney:

      5
      Done

      Peel and Dice the Mango Flesh and Mix With the Prepared Chutney, Mint and Chilli, Adding a Little Squeeze of Lime Juice If the Mango Is Really Ripe.

      6
      Done

      Heat the Barbecue Grill to Medium, and Oil Well.

      7
      Done

      Thread 3 Chunks of Salmon Onto Each Skewer and Grill For 3 Minutes or Just Until Lightly Scorched.

      8
      Done

      Turn and Grill the Other Side Very Briefly or Until Done to Your Liking.

      9
      Done

      Skewer a Wedge of Lime on Each, and Serve With the Baby Spinach and Fresh Mango Chutney.

      10
      Done

      Add a Dollop of Extra Yoghurt If You Like. Enjoy!

      11
      Done

      Serves 4.

      12
      Done

      Tip: Always Use Two Skewers Instead of One; It Will Stop the Food from Spinning Around on a Single Skewer.

      Avatar Of Ariel Torres

      Ariel Torres

      Seafood specialist with a deep love for creating ocean-inspired dishes.

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