Tikka salmon
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I’m a tikka kinda girl. I’m ashamed to say that as much as I try to pretend to be a food connoisseur, I order a Chicken Tikka Masala every single time from the curry house. This twist on a tikka brings it to a gorgeously fresh piece of salmon. Once wrapped up in your flat bread with lashings of mango chutney and cucumber salad, you’ll never turn back.
You’ll need my easy flat bread recipe for this meal, which you can find here.
Chefs tip
To get ribbons from a cucumber, simply use a speed peeler and slice off lengths in the same spot all the way through. Behold! A pile of long, thin cucumber ribbons.
This recipe is from my book, Poppy Cooks: The Food You Need
Photographs © Louise Hagger, 2021
Ingredients
metric imperial
For the flat breads
- 1 recipe quantity of easy flat breads (4 flat breads; see link above)
For the tikka salmon
- 400g boneless salmon fillet (skin on)
- 3 tbsp tandoori masala powder
- 2 tbsp Greek or coconut-milk yogurt
- juice of 1 lemon
- 1 tbsp olive oil
- salt and black pepper
For the cucumber salad
- juice of 1 lime
- 1⁄2 cucumber, sliced into ribbons
- a small bunch of coriander, leaves picked and chopped
- a small bunch of mint, leaves picked and chopped
- a pinch of flaky salt
To serve
- mango chutney
- 1 red chilli, sliced into rounds (optional; deseeded for less heat)
- Bombay mix (optional)
Method
- Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Line a baking tray with baking paper.
- Pat the fish dry with kitchen paper, then place it on to the lined tray.
- Mix all the remaining salmon ingredients in a bowl to create a marinade, then use this for smothering your salmon. You want a nice, thick layer.
- Leave the salmon to marinate at room temperature for 10 minutes, then put the tray in the oven and bake the salmon for 20 minutes, until opaque and cooked through.
- Meanwhile, make the cucumber salad. Mix together the lime juice, the cucumber ribbons and both the herbs. Season with the salt and set aside.
- Heat a dry frying pan over a high heat until it’s smoking hot. Place the flat breads in the pan and warm through. (Or reheat them in a microwave.) Set aside and keep them warm until you’re ready to use.
- Once the salmon is ready, smother the flat breads in mango chutney, top with gorgeous flakes of pink salmon and cover with your cucumber salad. I like to add an extra kick with some slices of chilli, and texture with extra-crunchy Bombay mix. That’s it. Fold and eat.