Tandoori Salmon with Mango Salsa

An ideal, healthy and versatile food for both children and adults alike.

Serves 4 (8 skewers)
Preparation /cooking time: 30 minutes

4 medium Scottish salmon fillets (cut from the thicker middle
section of the fish), weighing about 4-5oz (110-150g)
1 and a half tbsp Tandoori paste
1 tbsp natural yoghurt
Juice of half lemon
1 tsp olive oil
Salt and pepper

For the salsa:
1 ripe mango (diced)
half red chilli (seeded and chopped)
Juice of half lemon
4 spring onions (chopped)
1 tomato (chopped)
1 tbsp fresh coriander, chopped
Splash of olive oil
Salt and pepper

Tandoori Salmon with Mango Salsa
Preheat the grill/BBQ to hot. Cut salmon fillet into 1"(2.25cm) cubes and place in a flat dish.
Combine the tandoori paste, yoghurt, lemon juice, olive oil and seasoning and pour over the salmon.
Leave for 10 minutes.

To make the salsa, mix together all the ingredients, check the seasoning and then chill.
Thread the salmon onto skewers. Place under the hot grill for 15 minutes turning once.
Serve with rice and the mango salsa.

Cook's Tip
For a picnic, serve off the skewer in naan or pitta bread with salad and salsa inside.

Fat content: 15.9g Carbohydrate (energy): 14.3g Kilocalorie: 292 Fibre: 2.6g
All values are for one serving using listed ingredients.

Credit - Scottish Salmon Producers' Organisation