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I love mango chutney and would feel deprived eating a curry or anything tandoori without it. So I thought I’d give it a go with tandoori salmon and I was over the moon with the result. Another quick and easy dinner. Just what we like when we’ve got lots of other things to do.

Flavoured with tandoori deliciousness, the mango chutney adds sweetness. I served it with a choice of buttered new potatoes or wild rice with spring onion and garlic along with lots of fresh lemon to squeeze over for extra zing. Definitely a crisp, dry white wine with this one.

Serves 2

Ingredients

2 salmon fillets

Juice of a lemon

Tablespoon mango chutney

Drizzle of olive or ground nut oil

1 teaspoon garam masala

Half teaspoon tandoori curry powder

Salt and cracked black pepper to season

Method

Pre heat oven to 190c / 170c fan

Place your salmon on a foil lined baking tray.

Squeeze over your lemon juice.

Shake over your garam masala and tandoori curry powder.

Drizzle over your oil and massage all the ingredients in a little and prick the salmon fillets with a fork a few times.

Finally spoon on your mango chutney spreading it along the salmon fillets.

Close the tinfoil so it’s almost covering all the salmon and pop in the oven for approximately 15 minutes.