Salmon Tikka Recipe
- 2 naan
- 1 fresh red chili
- 1/2 a cucumber
- 1 lemon
- 4 tbsp. natural yogurt
- Sea salt and freshly ground black pepper
- Few sprigs of fresh cilantro
- (2) 7 oz. salmon fillets, skin on, scaled and bones removed
- 1 tbsp. of tandoori curry paste
- Olive oil
Preheat the oven to 225 degree F and place the naan bread into the oven to warm it. Halve, de-seed, and finely chop the chili; if you cannot find a fresh red chili, just season to taste with chili flakes.
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 yogurt, a pinch of salt and pepper, and half the chopped chili. Pick the cilantro leaves and put to one side. Slice each salmon fillet across lengthways into three slices.
Spoon the tandoori paste into a small dish, then use a pastry brush or the back of a spoon to smear the paste over each piece. Heat a large frying pan over a high heat. Once hot, add olive oil and put the salmon into the pan and cook for about a minute and a half on each side, until cooked through. Place a piece of warmed naan on each plate.
Top each with a dollop of cucumber yogurt and 3 pieces of salmon. Scatter over a little of the reserved cucumber, chili and cilantro leaves and finish with a squeeze of lemon juice.