"Tandoori" Mango Salmon
Salmon gets a tangy yogurt, lime, cumin, and mango chutney coating, then broils into a flavorful dinner with sweet-savory edges.
Prep 10 min · Cook 10 min · Total 20 min · Makes 4 servings
Ingredients
- 1 cup plain yogurt
- 1/4 cup mango chutney
- 8 teaspoons fresh lime juice
- 4 teaspoons finely shopped shallot
- 1 teaspoon cumin seeds, smashed
- Kosher salt
- Freshly ground black pepper
- 4 1/2-pound fillets of salmon, boneless and skinless
- Olive oil for drizzling
Directions
- Heat the broiler. Combine the yogurt, chutney, lime juice, shallot, and cumin in a rectangular baking dish, then add salt and pepper until the seasoning tastes right. Blot the salmon dry, set it into the yogurt mixture, and turn it so the fish is coated all over.
- Cover a baking sheet with foil and brush it lightly with olive oil. Arrange the salmon on the prepared sheet without overlapping, then spoon the yogurt mixture over the tops of the fillets. Add a light drizzle of olive oil so the yogurt can take on color as it cooks.
- Broil the salmon until the fish is done and the yogurt is browned at the edges, about 12 minutes. Serve with lime wedges and a salad dressed with curry vinaigrette.