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Grilled salmon placed on top of mango and cucumber salad garnished with chilli slices and shredded fresh on a dark grey plate. mint

Grilled Turmeric Salmon with Mango and Cucumber Salad

This savoury grilled salmon is definitely an ultimate catch with cooling mango and cucumber salad. It will be a favorite any time of the year.
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Prep Time 10 minutes
Cook Time 15 minutes
marinating time 30 minutes
Total Time 55 minutes
Servings: 4 serving
Course: Dinner, Main Course
Cuisine: Canadian, Indian
Calories: 109
Ingredients Method Notes

Ingredients
  

  • 4 6-8 ounces salmon fillet
Marinade:
  • ½ cup Plain greek yogurt
  • 2 tablespoon Grated turmeric or 2 teaspoon turmeric powder
  • 1 ½ teaspoon Freshly grind black pepper
  • 2 teaspoon Garam masala or store-bought See notes for link to the recipe or visit my post for the MUSHROOM AND GROUND PORK GARAM MASALA STIR FRY SERVED WITH ROASTED SWEET POTATOES for its recipe
  • 1 teaspoon Chili flakes
  • 1 teaspoon Grated ginger
  • 1 teaspoon Minced garlic
  • 1 medium Lemon, zest and juice
Cucumber and mango salad
  • 1 large Mango, ripe but firm; peeled and thinly sliced
  • 2 medium Cucumber, peeled and thinly slice using a peeler
  • ¼ cup Mint, finely chopped
  • 6 tablespoon Plain greek yogurt
  • 2 tablespoon Lemon juice
  • ¼ teaspoon Ground cumin
  • ½ teaspoon Salt
  • ¼ teaspoon pepper
Garnish
  • Extra mint leaf or cilantro
  • Sliced fresh chillies

Method
 

  1. Combine all the marinade in a deep dish. Add the salmon and the rest of the marinade and put it in the fridge for at least 30 minutes to 1 hour.
  2. When ready, lightly coat a bunched-up paper towel with oil and wipe the clean grill grate. Prepare two cooking zones: medium-high heat(375°F-450°F) on one side and low heat (250°F) on the other side. Close the lid, Pre-heat for 15-20 minutes. Remove the salmon from the marinade leaving a thin coat of the marinade.
  3. Open the grill and place the salmon skin-side down on the high heat zone, cook for 4-6 minutes. Use a flat spatula, gently flip to the other side and continue cooking for another 3-5 minutes depending on the thickness and your desired doneness. It is ready when it is opaque at the center and flakes easily when pushing with a fork or knife. Transfer on a plate and let it rest for a few minutes before serving.
Salmon in the oven (option)
  1. Preheat the oven to 425°F convection/450°F standard. Line a baking sheet with aluminum foil and lightly brush with aluminum foil. Place the fish on the prepared sheet and bake for 10 to 15 minutes depending on their thickness or until opaque at the center and flakes easily
Cucumber and mango salad
  1. Combine all the ingredients thoroughly.
Assembly
  1. Pile the mango and cucumber salad on a plate, place the grilled salmon on top, sprinkle some garnish and serve immediately.

Notes

Link to the Garam Masala Recipe: https://cookmejoy.com/mushroom-and-ground-pork-garam-masala-stir-fry-served-with-roasted-sweet-potatoes/