Quick salmon tikka with cucumber yoghurt
Ingredients
- 2 naan breads
- 1 fresh red chilli
- ½ cucumber
- 1 lemon
- 4 tablespoons natural yoghurt
- sea salt
- freshly ground black pepper
- a few sprigs fresh coriander
- 2 x 200 g salmon filets, from sustainable sources, ask your fishmonger, skin on, scaled and bones removed
- 1 heaped tablespoon Patak's tandoori curry paste
- olive oil
Instructions
- Preheat your oven to 110°C/225°F/gas ¼. Pop your naan breads into the oven to warm through. Halve, deseed and finely chop your chilli. Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds. Roughly chop the cucumber and put most of it into a bowl. Halve your lemon and squeeze the juice from one half into the bowl. Add the yoghurt, a pinch of salt and pepper and half the chopped chilli.
- Pick the coriander leaves and put to one side. Slice each salmon fillet across lengthways into three 1.5cm wide slices. Spoon the heaped tablespoon of tandoori paste into a small dish, then use a pastry brush or the back of a spoon to smear the tandoori paste all over each piece (don't dip your pastry brush into the jar!). Heat a large frying pan over a high heat.
- Once hot, add a lug of olive oil, put the salmon into the pan and cook for about 1½ minutes on each side, until cooked through. Place a warmed naan bread on each plate. Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon. Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice.
Source: jamieoliver
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