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Sweet Madras Salmon

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Sweet Madras Salmon

Salmon soaked in Indian tandoori flavours and served with grilled peppers and mango and topped with a date mayonnaise, is a great light.


  • 1 tblsp Tandoori spice mix
  • 3 tblsp clarified butter for pan frying
  • 2 red peppers, grilled and peeled
  • 2 tblsp oil
  • 2 tblsp non-fat plain yoghurt
  • 1 mango
  • poppadums to accompany
  • handful rocket or other bitter green leaves
  • ½ cup good quality mayonnaise
  • 12 dates
  • 1 orange grated orange rind
  • 2 tblsp coriander, chopped
  • pepper to season
  • 500 gram boneless side of salmon


  1. Using tweezers, pull out the tiny bones that run down the thickest part of the salmon fillet.
  2. Cut the salmon into 3cm wide pieces. In a flat container mix the oil with the spice mix and yoghurt. Add the salmon and turn over to coat. Cover and marinate for 1 hour.
  3. Heat the butter in a frying pan. Brush off excess marinade from the salmon and quickly cook the salmon over a moderately high heat for about 3 minutes on each side, longer if you like your salmon well done. Set aside.
  4. Cut the mango down each side of the central stone to make two halves. Peel and then cut each piece in half horizontally. Grill or pan-fry the mangoes until hot and well browned.
  5. Cut the red peppers in half, discarding seeds and cores. Place a red pepper half on each plate. Top with a warm slice of mangos and then the salmon.
  6. Garnish with a spoonful of mayonnaise, crispy poppadums, and rocket leaves drizzled with a little olive oil.


  1. Place the mayonnaise, dates and orange rind into a food processor and process until well blended. Pulse in the coriander and season well with pepper.

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