Mango Chutney Glazed Curried Salmon
with Sweet Potato Wedges and Baby Leaf & Lime Slaw
- Fish
- Egg
- Mustard
Salmon is a delicate and flavoursome fish, perfect for absorbing flavours such as the curry powder and mango chutney in this recipe. Paired with sweet potato wedges and a zingy slaw, it's a real catch! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
2 unit(s)
Sweet Potato
2 unit(s)
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Curry Powder Mix
1 unit(s)
Lime
32 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Sliced Carrot and Cabbage Mix
20 grams
Baby Leaf Mix
40 grams
Mango Chutney
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, lay the salmon fillets, skin-side down, onto a lined medium baking tray.
Sprinkle over the curry powder, drizzle over some oil and season with salt and pepper.
When the wedges are halfway through cooking, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, halve the lime.
In a medium bowl, combine the mayo and a squeeze of lime juice. Stir in the coleslaw mix. Season with salt and pepper.
Just before everything's ready, toss the baby leaves through the slaw.
When the salmon is cooked, drizzle over the mango chutney to glaze.
Share the glazed salmon between your plates.
Serve the sweet potato wedges and coleslaw alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The curry and mango chutney glaze is a popular combination, with many finding it a surprisingly delicious pairing with salmon. Some felt the curry powder was overpowering, so consider using less if you prefer the salmon flavour to come through.
- Ease of prep: This is a straightforward recipe that most found quick and easy to put together, though timing the wedges and salmon together may need a little attention.
- Suggestions: Mix the curry powder with a little oil before applying it to the salmon to avoid a dry, powdery texture. Some cooked both the wedges and salmon in an air fryer to reduce cooking time, with good results. If the sweet potato wedges are not crisping up, try cutting them a little smaller and spreading them well apart on the tray.
- Next-day meals: Portions were frequently noted as on the small side, particularly the salmon and sweet potato; adding an extra sweet potato or a simple side vegetable can help make the meal more filling.
