This time I tried his "Quick Salmon Tikka with Cucumber Yogurt". Delish! And super easy.
Here are your ingredients (serves 2):
- 2 x 7-oz. salmon fillets (skin on, scaled, bones removed)
- 2 naan breads or flatbreads
- 1 fresh red chile
- 1/2 cucumber
- 1/2 lemon
- 1/4 cup natural yogurt
- sea salt and freshly ground black pepper
- 2 or 3 sprigs of fresh cilantro
- 1 heaped tablespoon tandoori, or mild curry past (such as Patak's)
- olive oil
(Preheat your oven to 225° F.)
1. First, halve your cucumber and scoop out the seeds. Coarsely chop it up put most of it into a small mixing bowl. (The remaining bits are used as garnish on top of the dish when you're done.)
2. Finely chop the pepper. Again - most into the bowl, little bit left for topper.
3. Halve your lemon and squeeze the juice into a small bowl. Word to the wise - don't squeeze directly into your cukes & peppers. (Because somebody may have done that. And that somebody may have had to pick lemon seeds all outta her bowl.) Also - I used all the juice from the 1/2 lemon like the recipe says - and I thought it was a bit much. A quarter would probably do, with the rest sliced for the table if more is needed.
4. Add your yogurt, and pinch of salt and pepper.
5. Mix it. Mix it real good. ;) At this point, you can put your flatbreads in the oven to toast. You can leave them in there until you're ready to serve.
6. Now for the salmon. Slice each fillet across lengthways into about three 1/2" wide strips.
7. Spoon some tandoori paste into a small dish and smear your strips in the stuff. I used a basting brush. The recipe suggests the back of a spoon works well too. (Note: Do not double dip into your jar!)
8. Heat your frying pan up until it's nice and hot then add a glug of olive oil. Put your salmon in and cook about 1-2 minutes on each side until cooked through. (Don't be flippin your salmon back and forth either - it'll break apart. Once on each side and that's it.) (Note: Those lighter salmons were extra we had - I was just cooking them up to eat for the next day.)
9. To serve, set your plates up, lay a flatbread on first, then a nice fat spoonful of the yogurt mix, then the salmon, then garnish with a few naked cukes, peppers and some cilantro leaves. YUM!
This dish turned out really well. It was yummy, filling, healthy...and it was pretty! And even though your kitchen will smell a bit curryish for a couple days, I highly recommend it. Let me know if you try it!