INGREDIENTS

6 tbsp Patak's Vindaloo Paste
4 salmon fillets or steaks, 1" thick
Vegetable Oil
Serve with Patak's Major Grey or Sweet Mango Chutney

Instructions

Wash and dry the salmon fillets or steaks.
Generously rub Patak's Vindaloo Paste onto fresh salmon fillets, skin-side down.
Cover and refrigerate for 30 mintues.
Brush top of salmon with vegetable oil and grill, skin side down, 3-4 minutes, depending on thickness.
Top with Patak's Chutney.

TIP: All Patak's Curry Pastes make excellent rubs for meat, chicken, fish and shellfish. Can be grilled or oven baked immediately, or refrigerated for 1-2 hours.

Serves
4

Heat Meter - Hot

Difficulty Level
Easy

Calories/serv.
360 kcal

Fat/serv.
23 g