Salmon tikka with fresh mango chutney
A spicy yoghurt marinade makes salmon or ocean trout very barbecue-friendly, and fresh mango and coriander turn shop-bought mango chutney into something special.
Ingredients
200g plain natural yoghurt
1 tbsp fresh ginger, finely grated
2 garlic cloves, finely grated
2 tsp garam masala
1 tsp turmeric
1/2 tsp salt
1 tbsp lemon juice
4 salmon or ocean trout fillets, skinned
1 lime or lemon, cut into wedges
100g baby spinach leaves
Fresh mango chutney
1 fresh ripe mango
4 tbsp shop-bought mango chutney
2 tbsp mint or coriander leaves, picked
1 small red or green chilli, sliced
Method
- Soak the bamboo skewers in water for an hour or so to avoid burning. Combine the yoghurt, ginger, garlic, spices, salt and lemon juice in a bowl, mixing well. Cut the salmon into bite-sized chunks, coat in the yoghurt mixture and set aside for 30 minutes or so.
- To make the mango chutney, peel and dice the mango flesh and mix with the shop-bought chutney, mint and chilli, adding a dash of lime juice if the mango is very ripe.
- Heat the barbecue to medium, and oil well. Thread 3 chunks of salmon onto each skewer (see tip) and grill for 3 minutes or until lightly scorched.
- Turn and grill the other side very briefly or until done to your liking.
- Skewer a wedge of lime on each, and serve with the baby spinach and fresh mango chutney. Add a dollop of extra yoghurt if you like.
Tip: Always use two skewers instead of one; it will stop the food from spinning around on a single skewer.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/salmon-tikka-with-fresh-mango-chutney-20111018-29wct.html