Indian Spiced Salmon & Fresh Mango Salad

Tyga Spices, Tyga 40, Garlic & Ginger, Kashmiri Chilli

Indian Spiced Salmon

• 4 salmon fillets (or 2 if cooking for 2)
• 250g yoghurt
• juice of 1⁄4 lime
• pinch of salt and pepper
• 2 tbsp oil

Fresh Mango Salad

• 1⁄2 mango, finely diced
• A handful of tomatoes (red, orange, yellow), cut into cubes
• 1⁄4 of cucumber, cut into cubes
• 1⁄2 a red onion, cut into cubes
• coriander (bunch), finely chopped
• juice of 1⁄4 lime

Indian Spiced Salmon

Prep:

1. In a mixing bowl, add the yoghurt, lime juice, garlic and ginger paste, Tyga 40 (the entire sachet), Kashmiri Chilli (see ‘Control the heat’). Mix well.
2. Place the salmon fillets into the yoghurt mix, covering the salmon completely.
3. Add a pinch of salt and pepper.
4. Transfer to the fridge, cover and leave to marinade for up to 30 minutes.

Cook:

1. In a frying pan, heat 2 tbsp of oil. When the oil is hot carefully add the marinaded salmon fillets skin down. Once the skin is browned, turn the salmon over. You can keep turning the salmon every couple of minutes to make sure it is all cooked evenly. Should take 10-12 minutes to cook.
2. Serve with Fresh Mango Salad (see below) and rice.

Fresh Mango Salad

1. Mix all the ingredients together & serve alongside the cooked salmon.

Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite).Tyga 40 (Ground coriander, Ground cumin, Ground turmeric, Ground black pepper), Kashmiri Chilli.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.