Jamie Oliver

Quick salmon tikka with cucumber yoghurt (17 minutes)

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Quick salmon tikka with cucumber yoghurt (17 minutes)

Serves 2
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    688
    34%
  • Fat
    30.0g
    43%
  • Saturates
    4.7g
    24%
  • Protein
    52.1g
    115%
  • Carbs
    50.8g
    20%
  • Sugar
    7.3g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Ministry of Food
Recipe From

Jamie's Ministry of Food

Nutrition per serving
  • Calories
    688
    34%
  • Fat
    30.0g
    43%
  • Saturates
    4.7g
    24%
  • Protein
    52.1g
    115%
  • Carbs
    50.8g
    20%
  • Sugar
    7.3g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 naan breads
  • 1 fresh red chilli
  • ½ cucumber
  • 1 lemon
  • 4 tablespoons natural yoghurt
  • sea salt
  • freshly ground black pepper
  • 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
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Method

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 salt and 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.

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