Salmon curry with chickpeas, mango salsa & mint yoghurt
Blood orange and mango give this curry a summer twist.
|2||Boneless salmon fillets, approx 130-140g each|
|½||Blood orange, zest and juice|
|2 tsp||Curry powder|
|½||Lemon, zest and juice|
|4 Tbsp||Natural yoghurt|
|4 Tbsp||Fresh mint, sliced|
|2 Tbsp||Extra virgin olive oil|
|½||Red chilli, deseeded and finely chopped|
|1||Mango, 1 small or half a large mango|
|1 Tbsp||Vegetable oil|
|1 can||Chickpeas, well drained and patted dry|
|1 to taste||Salt|
|120 g||Baby spinach|
|1 to taste||Sugar|
- Preheat oven to 120C.
- Put the salmon on a baking tray. Season each fillet with salt and ½ tsp of curry powder. Brush the seasonings into the flesh. Bake for 22 minutes.
- Make the salsa and yoghurt dressing. Get two medium bowls. Divide the citrus zest and juices between them. Add the yoghurt and half of the mint to one bowl. Season to taste with salt.
- Add the remaining mint to the second bowl. Stir in ½ tsp of sugar, the chilli and olive oil. Cut the top and tail from the mango, then peel it with a speed peeler. Slice the flesh from the wide sides of the mango, cutting as close to the stone as you can. Cut thinner wedges away from the tapered sides of the stone. Then just scrape the remaining flesh from the stone as best you can. Cut the mango into 1.5cm dice. Stir the mango into the dressing. Season to taste with salt and sugar. Put this salsa and the yoghurt dressing on your table.
- Heat a large saute pan. Add the vegetable oil and get it really hot. Add the chickpeas. Saute for 2 minutes. Sprinkle the remaining 1 tsp of curry powder over the chickpeas. Saute for another 1-2 minutes until the chickpeas are toasted and golden. Add the spinach. Stir for 30 seconds until it wilts.
- Spoon the chickpeas and spinach onto your plates. Put the salmon on top. Add your salsa and yoghurt dressing when you sit down.