2 skinless salmon fillets, 130-140g each and 2-2.5cm thick
2 tsp curry powder
Zested or grated zest and
juice of ½ orange (3 tbsp)
Zested or grated zest and juice of ½ lemon
4 tbsp plain yoghurt
4 tbsp sliced mint
½ mild red chilli, deseeded and finely chopped
2 tbsp extra virgin olive oil
1 small or ½ large ripe mango
1 tbsp vegetable oil
400g tin chickpeas, well drained and patted dry
100-120g baby spinach
Salt and sugar
1 Preheat oven to 120C.
2 Put the salmon on a baking tray. Season each fillet with salt and ½ tsp of curry powder. Brush the seasonings into the flesh. Bake for 22 minutes.
3 Make the salsa and yoghurt dressing. Get two medium bowls. Divide the citrus zest and juices between them. Add the yoghurt and half of the mint to one bowl. Season to taste with salt.
4 Add the remaining mint to the second bowl. Stir in ½ tsp of sugar, the chilli and olive oil. Cut the top and tail from the mango, then peel it with a speed peeler. Slice the flesh from the wide sides of the mango, cutting as close to the stone as you can. Cut thinner wedges away from the tapered sides of the stone. Then just scrape the remaining flesh from the stone as best you can. Cut the mango into 1.5cm dice. Stir the mango into the dressing. Season to taste with salt and sugar. Put this salsa and the yoghurt dressing on your table.
5 Heat a large saute pan. Add the vegetable oil and get it really hot. Add the chickpeas. Saute for 2 minutes. Sprinkle the remaining 1 tsp of curry powder over the chickpeas. Saute for another 1-2 minutes until the chickpeas are toasted and golden. Add the spinach. Stir for 30 seconds until it wilts.
6 Spoon the chickpeas and spinach onto your plates. Put the salmon on top. Add your salsa and yoghurt dressing when you sit down.