East meets West salmon with mango masala salsa

This salmon has a refreshing taste of India.

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves2
  • DifficultyEasy

For the mango masala salsa

225g chopped ripe mango
20g minced red onion
15g minced coriander
Pinch of garam masala
Pinch of salt
Few grinds of pepper
30ml mango juice
Juice of 1/2 a lime

For the salmon

2 tbsp curry leaves
1 tbsp brown mustard seeds
1/2 tsp asafoetida
2 tbsp garam masala
2 (150g) salmon fillets, skin on
1 tbsp grapeseed oil
Pinch of salt
Mango masala salsa, recipe follows
1) For the mango masala salsa, mix all the ingredients together in a bowl, cover with cling film and refrigerate for 20 to 25 minutes.

2) For the salmon, place the curry leaves, mustard seeds and asafoetida into a mortar and pestle and grind well. Add the garam masala and continue to grind a few more times.

3) Preheat a griddle to medium-high. Gently rub each salmon fillet with oil and season with the ground spices and salt. Lightly oil the griddle and add the salmon fillets, flesh side down. Cook for 5 to 6 minutes and then flip, brush the salmon with oil and continue to cook the other side until the salmon is cooked through and flakes with gentle pressure from a fork, approximately 5 more minutes.

4) Serve the salmon fillets with the mango masala salsa.

Cook's Note: Curry leaves and asafoetida can be found at specialty Asian and Indian markets.

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