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Quick salmon tikka with cucumber yoghurt
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Cooks In15 minutes
Nutrition per serving
Calories 688 34%
Fat 30.0g 43%
Saturates 4.7g 24%
Sugars 7.3g 8%
Protein 52.1g 104%
Carbs 50.8g 20%
Of an adult's reference intake
- 2 naan breads
- 1 fresh red chilli
- ½ cucumber
- 1 lemon
- 4 tablespoons natural yoghurt
- 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
Jamie's Ministry of Food
By Jamie Oliver
- 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 sea salt and black 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.