Tandoori Salmon With Mango Salsa
Tandoori salmon is one of my favourite dishes to cook during the week. I can pick up the salmon on my way home from work, coat the fish in the marinade and bake in the oven. No fuss, no bother. And while the fish is cooking, I quickly prepare the mango salsa. The sweet and sour flavours, in addition to the bright colours in this dish, make it perfect for summer.
I often bake the salmon in the oven but wanted to try it on the Tefal OptiGrill, which was sent to me a couple of weeks back to try. The easy-to-use machine looks a bit like those panini grills you see in coffee shops. The grill plates shown below are easy to remove, which makes cleaning very easy.
The OptiGrill has six automatic programmes for cooking the following: Fish / Seafood, Red Meat, Pork / Sausage, Sandwich, Poultry, and Burgers. I briefly read through the instructions, switched on the machine, coated the grill plates with a little of vegetable oil and waited for the indicator button to begin flashing. I then placed the salmon fillets on the grill plates.
The OptiGrill has a clever sensor in the machine that automatically assesses the weight and correct cooking time of the meat, fish or vegetables. All I had to do was close the lid and wait for the indicator button to change colours. The colour changes according to how well cooked the fish was, with yellow for rare, orange for medium and red for well cooked. I noticed the OptiGrill has a drip tray, which captures any cooking juices released from the meat, fish or vegetables.
Below is the cooked salmon after 15 minutes on the OptiGrill.
I was a little apprehensive about using an electric grill to cook the salmon fillets and was surprised with the end results. The fish was moist and flavourful and I liked the griddle lines on the fish. That said, I did feel that the salmon normally comes out a little crispier when baked in the oven. Would I use the OptiGrill again? Yes. I have used the machine to cook courgettes and aubergines, which have turned out beautifully. I have also prepared toasted cheese sandwiches – again brilliant! I am now keen to see how lamb and chicken will turn out.
Here is my finished tandoori salmon with mango salsa. Recipe is below.
Disclaimer: I was sent the OptiGrill by Tefal to test out. I was not obliged to write a review and all opinions in this post are my own.
- 2 salmon fillets
- 2 garlic cloves, minced
- 2 tablespoons tandoori masala powder
- 4 tablespoons greek yoghurt (enough to ensure the marinade coats the salmon fillets)
- 1 tablespoon oil
- salt to taste
- 1 large mango, peeled and cubed
- 1/1 - 1 red chilli, finely chopped (remove seeds if you don't want it too fiery)
- 1/4 cucumber, finely diced
- 1 small red onion, peeled and finely diced
- 1 lime, juice only
- handful of coriander, finely chopped
- Place the minced garlic, tandoori masala powder, yoghurt and salt into a large bowl and mix well. Add the salmon fillets and ensure the marinade fully coats the fillets. Set aside on the tabletop counter for 5 minutes.
- Preheat the oven or Optigrill. If roasting in the oven, line your baking tray with foil.
- Wrap the salmon in foil and bake in the oven for 20 minutes. Alternatively, place directly on the Optigrill and cook until you want it medium or well done.
- Serve with mango salsa (see below).
- Place all the ingredients into a medium sized bowl and mix well.
- Serve with the tandoori salmon fillets and salad leaves.
I am linking this recipe to this month’s Cooking With Herbs, hosted by Karen from Lavendar and Lovage and the Four Seasons Food event jointly run by Louisa at Eat Your Veg and Anneli at Delicieux, as coriander is currently in season.