Coronation salmon with mango and almonds

A small change on the classic chicken version makes this creamy, spicy, cold dish a winner. As it's served cold, it's ideal for preparing in advance.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 tablespoon vegetable oil
• 4 salmon fillets 500g (1 lb 2 oz) total weight
• 200 g (7 oz) mayonnaise
• 150g (5 oz) natural yogurt
• 1½ tablespoon Patek's mild Korma Curry Paste
• 2 tablespoons mango chutney
• 4 spring onions, chopped on the diagonal
• 1 mango, peeled and sliced and cut into chunks

1 small handful of Sultanas

• 1 small bunch coriander, chopped, a few leaves reserved for garnish
• Juice of 1 lemon
• 25g (1 oz) flaked almonds

Method

1. Fry the salmon in the oil for 6 minutes, turning once
2. Cover the pan and leave for 5 minutes
3. Remove and allow to completely cool
4. In a bowl, add the mayonnaise, curry paste, yogurt and mix until smooth
5. Fold in the mango chutney, spring onions, mango pieces, coriander, sultanas and lemon juice
6. Season to taste
7. Once the salmon is cold, remove the skin and flake into bite-sized pieces
8. Mix the flakes into the sauce, add the almond flakes and garnish with with the reserved coriander

Serving suggestions

Serve cold with basmati rice

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