Recipe: Jamie Oliver’s Salmon Tikka with Cucumber Yogurt
Taken from Jamie Oliver’s Food Revolution, this quick and tangy recipe is also healthy. Can you really ask for anything more?
- 2 naan breads or flatbreads
- 1 fresh red chile
- 1/2 cucumber
- 1 lemon
- 1/4 cup natural yogurt
- sea salt and freshly ground black pepper
- 1 few sprigs of cilantro
- 2 x 7-ounce salmon fillets, skin on, scaled and bones removed
- 1 heaped tblsp tandoori, or mild curry paste, such as Patak’s
- olive oil
Preheat your oven to 225 farenheit. Pop your naan breads into the oven to warm through. Halve, seed, and finely chop your chile. Peel and halve your cucumber lengthwise, 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 a bowl. Add the yogurt, a pinch of salt and pepper, and half of the chopped chile. Pick the cilantro leaves and put to one side.
Slice each salmon fillet across lengthwise into three 1/2-inch-wide slices. Spoon the tandoori paste into a small dish and use a pastry brush to smear all over each piece. Heat a large frying pan over high heat. Once hot, add a lug of olive oil, put the salmon into the pan, and cook for about 90 seconds on each side, until cooked through.
Place a warmed naan bread on each plate. Top each one with a good dollop of cucumber yogurt and 3 pieces of salmon. Scatter over a little of the reserved cucumber, chile, and cilantro leaves and finish with a squeeze of lemon juice.
Once you try it out, I would love to hear what you thought.