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Grilled tikka salmon fillets with spiced mushy peas, mango chutney ketchup and bombay chips

Prepare with Fresh Salmon Fillets
50 min
Grilled tikka salmon fillets with spiced mushy peas, mango chutney ketchup and bombay chips


Grilled tikka salmon

  1. Start by mixing the natural yoghurt with the tikka masala paste in a bowl.
  2. Spread the mixture over the salmon fillets until well-coated on all sides and leave to marinade in the fridge while you prepare the other elements to the dish.
  3. When the other elements are ready, preheat the grill to its highest setting and place the fillets on the top shelf of the oven for 10-12 minutes until slightly charred and cooked all the way through (check on them every now and again to make sure they are not burning).

Mango ketchup

  1. Fry the onion and red pepper in a medium saucepan with 1 tbsp olive oil over a medium heat until softened.
  2. Add the garlic and chilli and fry for another minute.
  3. Add the tomato puree and stir for a couple of minutes before adding the tomatoes, mango and a splash of water. Put the lid on the pan and simmer gently for 15-20 minutes until the fruit has started to break down.
  4. Next, add the red wine vinegar, spices, sugar and ½ tsp salt. Simmer with the lid off for 5 minutes before tasting and adding more sugar or salt to taste.
  5. Leave to cool before blending with a hand blender or mixing in a food processor until you have a ketchup-like sauce with a bit of texture.

Bombay chips

  1. Preheat the oven to 220°C fan/200°C.
  2. Drop your chips into a large pan of boiling, heavily salted water and boil for 5 minutes.
  3. Drain and leave to steam dry for 5 minutes before placing in a large bowl.
  4. Drizzle over the sunflower oil and add the spices and 1 tbsp sea salt flakes. Toss the chips in the bowl so they are well coated in the oil and spices before placing on a parchment lined baking tray. Spread the chips out so they are not overcrowded and put on the top shelf of the oven for 45-50 minutes until crispy and golden brown, turning occasionally.

Spiced mushy peas

  1. Put the defrosted peas in a food processor with all the other ingredients and blitz until well-combined.
  2. Season and set aside until serving.

Coriander raita

  1. Place all the ingredients in a bowl, season and mix well.


  1. Put the ketchup, mushy peas and raita into small bowls and squeeze the charred limes over the salmon. Serve with the bombay chips on the side.


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