Wednesday, August 29, 2012

Salmon Tikka with Cucumber Yogurt Sauce


Salmon Tikka with Cucumber Yogurt Sauce || Jamie Oliver
Butter Lettuce Salad

4 naan breads
1 fresh red chili
1 cucumber
1 lemon
4 tablespoons natural yogurt
sea salt and freshly ground black pepper
a few sprigs of fresh cilantro
1-1/2 lb. salmon fillets, skin on, scaled and bones removed (NOTE: I removed the skin)
2 heaped tablespoon thai red curry (Patak’s tandoori curry paste was recommended)
olive oil

Preheat your oven to 225°F. Pop your naan breads into the oven to warm through

Halve, deseed and finely chop your chili. 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 salmon filet across lengthways 1/2" 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 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.

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