Salmon - Tandoori With Mango Mint Relish

By KeyIngredient

The marinade can also be used for chicken or lamb.
Serve with rice, grilled eggplant brushed with curry paste and the mango mint relish.

The relish can be made up to 12 hours ahead of time.

Ingredients

• Marinade:
• 4 cloves garlic, chopped
• 1 tbsp (15 mL) grated ginger
• 1 tbsp (15 mL) lemon juice
• 1 tbsp (15 mL) garam masala or curry paste
• 2 tbsp (25 mL) vegetable oil
• 1/4 cup (50 mL) plain yogurt
• 4 salmon fillets, about 6 oz (175 g) each
• Mango Mint Relish
• 1 large mango, peeled
• 3 green onions, finely chopped
• 1 tbsp (15 mL) grated ginger
• 1 tsp (5 mL) finely chopped jalapeño pepper
• 2 tbsp (25 mL) lime juice
• 2 tbsp (25 mL) chopped mint leaves
• Salt to taste
• Vegetable oil for brushing salmon

Preparation

Step 1

1. Combine garlic, ginger, lemon juice, garam masala,
vegetable oil and yogurt. Spread on salmon. Let
marinate for 1 hour.

2. Dice mango into 1/2-inch (1-cm) dice. Toss with
onions, ginger, jalapeño pepper, lime juice and
mint leaves. Season with salt. Reserve,
refrigerated, until needed.

3. Brush salmon with oil then grill salmon flesh-side
down for 2 minutes, turn over, close lid and grill 5
minutes on skin-side or until white juices appear.

Serve relish on the side.