Lately I've heard several people on demos using my mango and lime chutney with chicken and fish. It got me curious, so I tried this one. Personally, I would have spiced it up a bit more, and of course that's possible.
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Procedure:
- Calculate 1 tablespoon cutney per salmon fillet.
- Sprinkle a little salt on each piece of fish, brush well with Nirus Mango and lime chutney.
- Wrap in aluminum foil and bake at 200 degrees for 12 minutes.
Serve with some raita , papadam and slices of red onion.
