For the salsa: ½ mango, peeled and finely chopped ½ small cucumber, finely chopped ½ red onion, finely chopped 1 medium green chilli, deseeded and finely chopped 1 tablespoon finely chopped mint
Method: 1. Preheat the oven to 190C/375F/Gas Mark 5 2. Mix the yoghurt, garlic, curry paste, half the lemon juice, ginger and 1 tsp of the chilli powder together in a small bowl and season. 3. Spread over the salmon and chill until using (at least 20 minutes). 4. Mix the chutney ingredients together. 5. Add the remaining lemon juice and chilli powder, season and set aside. 6. Bake the salmon until blackened at the edges, about 15-20 minutes, depending on the thickness of the fish. 7. Serve with basmati rice, yoghurt, coriander and the fresh chutney.