Quick Salmon Tikka with Cucumber Yoghurt

source: askchefs.net



2 naan breads
1 fresh red chilli

1/2 cucumber
1 lemon
4 tablespoons natural yoghurt
sea salt and freshly ground black pepper
a few sprigs of fresh coriander
2 x 200g salmon fillets, skin on,scaled and bones removed
1 heaped tablespoon Patak’s tandoori curry paste
olive oil









1. Preheat your oven to 110 degree C/ 225 degree F/ gas 1/4.
2. Pop your naan breads into the oven to warm through


3. Halve, deseed and finely chop your chilli


4. Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds



5. Roughly chop the cucumber and put most of it into a bowl


6. Halve your lemon and squeeze the juice from one half into the bowl


7. Add the yoghurt, a pinch of salt and pepper and half the chopped chilli


8. Pick the coriander leaves and put to one side



9. Slice each salmon fillet across lengthways into three 1.5cm wide slices


10. 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!)


11. Heat a large frying pan over a high heat


12. Once hot, add a lug of olive oil, put the salmon into the pan and cook for about 1.5 minutes on each side, until cooked through



13. Place a warmed naan bread on each plate


14. Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon


15. Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice.





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