HokHei's Kitchen Salmon Tikka with Cucumber Yoghurt

Published by Benjamin Tam,

Recipe by Benjamin Tam
Ingredients
  • 2 naan breads
  • 1 fresh red chilli
  • ½ a cucumber
  • 1 lemon
  • 1 lemon
  • 4 tablespoons natural yoghurt
  • Sea salt and freshly ground black pepper
  • A few sprigs of fresh coriander
  • 2 x 200g MSC certified pacific or organically farmed salmon, tilapia or trout fillets, skin on
  • Scaled and bones removed
  • 1 heaped tablespoon Patak's tandoori curry paste
  • Olive oil
Method
  1. Preheat your oven to 110°C.
  2. Pop your naan breads into the oven to warm through.
  3. Halve, deseed and finely chop your chilli.
  4. Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds.
  5. Roughly chop the cucumber and put most of it into a bowl.
  6. Halve your lemon and squeeze the juice from one half into the bowl.
  7. Add the yoghurt, a pinch of salt and pepper and half the chopped chilli.
  8. Pick the coriander leaves and put to one side.
  9. Slice each salmon fillet across lengthways into three 1.5cm wide slices and use a pastry brush or the back of a spoon to smear the tandoori paste all over each piece.
  10. Heat a large frying pan over a high heat.
  11. 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.

How to serve quick salmon tikka with cucumber yoghurt
  1. Place a warmed naan bread on each plate.
  2. Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon.
  3. Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice.