Tandoori Salmon with Mango Salsa from Pinch of Nom is just perfect for summer evenings when you want to tuck into something healthy and fresh without stuffing your face. You only have to look at your plate to know that this is a well balanced meal, bursting with flavour from the spices which coat the salmon and the tangy salsa.
I had some broccoli leftover in my fridge which I used to bulk this out, but you can use any small serving of steamed veg if you’re feeling peckish. This is a great salmon-based dish but my personal favourite is still Salmon with Chilli Ginger Sauce. Both would make excellent additions to your healthy eating plan.
Recipe: Tandoori Salmon with Mango Salsa
Calories: 355 per serving
Book: Pinch of Nom – Everyday Light
Prep time: Approx 15 mins (plus 30 mins marinating time)
Cooking time: Approx 15 mins
- 4 x 120g salmon fillets (skins removed)
For the marinade:
- 5 tbsp fat-free natural yoghurt
- 2 tsp paprika
- 1 tsp garlic granules
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp granulated sweetener
- Squeeze of lime juice
For the salsa:
- 1 ripe mango (peeled and cut into 5mm dice)
- 1 red pepper (deseeded and cut into 5mm dice)
- 2 spring onions (trimmed and thinly sliced)
- 10g fresh coriander (chopped)
- Juice of ½ lime
- Sea salt
- Ground black pepper
To accompany (optional):
- 80g steamed veg (approx. 38 calories per serving)
Cost per portion: Approx £2.39 (without the optional steamed veg accompaniment)
Preheat the oven to 200 degrees C / Fan 180 degrees C / gas mark 6
Mix together the yoghurt, spices and squeeze of lime juice. Coat the salmon fillets in the marinade, cover and leave for 30 minutes.
Mix together the mango, red pepper and spring onions in a bowl together with the chopped coriander and the lime juice. Season with salt and pepper.
Place the salmon on to a baking sheet and cook for 15 minutes. Serve topped with the salsa.