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Celebrating June Dairy Month: Week 1

In celebration of National Dairy Month and my Greek yogurt crush, I cooked my first recipe. I selected the Tandoori Mango Salmon. Since I was cooking on the weekend and had a little bit more time I selected (what I thought would be) the most difficult recipe. But I was wrong. This Salmon recipe was very fast, simple, and easy to make. The original recipe can be found on
I changed it up just a bit; this is how I made it.

Tandoori Mango Salmon

1 cup of plain Greek yogurt
1/4 cup Hot Mango Chutney
1/2 cup chopped red onion
8 teaspoons of lime Juice
Dash of pepper
Dash of Fajita seasoning

Set the oven to Broil. Mix all ingredients together. Smear the yogurt mixture to the back of your large Salmon fish. Turn it over, place it on a foil lined cooking pan and spoon a layer of the yogurt mixture on the top of the fish. Cook for 12 minutes. The edges of the sauce will brown.

I loved this dish.

The Mango Chutney blends well with the yogurt to make a sweet yet tart complement to the Salmon. It is packed with flavor. My husband couldn’t stop raving about how good it was and he usually only likes salmon in Sushi. I will definitely make this again. The sauce can be used in other dishes… something that I will have to explore. It would taste great with chicken or shrimp. This dish alone can be cooked in less than 30 minutes. I give it five forks.

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