Spiced salmon with mango chutney and lime

Serves
4
Preparation time
10 minutes
Cooking time
20 minutes

Ingredients

  • 1 tbsp cumin seeds
  • 1 tsp salt
  • freshly ground black pepper
  • 4 x 175g salmon fi llets
  • 4 plain naan breads
  • 2 limes, halved
  • 4 tbsp mango chutney
  • 4 tbsp lime pickle

Method

  1. Toast the cumin seeds in a dry frying pan for a few minutes, to release the aroma. Crush them with the salt and some freshly ground black pepper in a pestle and mortar, or use the end of a rolling pin in a small, sturdy bowl. Sprinkle over the salmon to coat it on all sides. Refrigerate until ready to cook.
  2. Preheat the barbecue, griddle or grill to medium high. Cook the salmon, skin-side down, for 10 minutes. Carefully turn and cook for another 2 to 3 minutes, until cooked through.
  3. Sprinkle the naan breads with a little water. Place on the barbecue with the lime halves, cut side down. Turn the naan breads over after 2 minutes, and cook for a further minute.
  4. Halve each naan bread and serve with the salmon, a lime half, the mango chutney and lime pickle.

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