Salmon Tikka with Cucumber Yogurt

>> Wednesday, 27 January 2010

Oh Jamie, you devilishly handsome and fabulous chef.You've gone and done it again... dinner perfection. *swoon*

Yep, I swooned. Both in awe of Jamie and this recipe. I was a little skeptical on how this would turn out to be honest as I've never had tikka with anything else but chicken, but I really should not have's delicious and you can spice it as much or as little as you'd like. Gotta love that! The recipe is fabulously simple to half if you deserve something special and you're on your own too. Sometimes cooking for one can be a bit of a drag, but it really is nice to treat yourself to something yummy too!

Heck yeah, don't we all deserve something special once in a while? You know, on like a Wednesday or a Thursday paired with a glass of wine (or 3?). This simple salmon recipe is pretty much guaranteed to fight off any winter blahs and is quick to make, so even if you are rushing out someplace, as long as you have 15 minutes (and a killer outfit already picked out)'re good to go!

Jamie's Quick Salmon Tikka with Cucumber Yogurt

(from Jamie's Food Revolution)
  • 2 naan bread (or pita-style flatbread)
  • 1/2 a cucumber
  • 1 finely chopped and seeded red chile (I omitted)
  • 1 lemon
  • sea salt & fresh ground pepper
  • some sprigs of fresh cilantro
  • 2 - 7 oz deboned,scaled but skin on salmon
  • 1 heaping tbsp of tandoori or mild curry paste
  • olive oil
  1. Preheat the over to 225F and put naan in the oven to warm.
  2. Cut the cucumber in half and scrape out seeds. Chop and place in bowl (saving a few pieces for garnish)
  3. In same bowl, squeeze the juice from half a lemon, add yogurt, half the chile and pinches of both salt and pepper.
  4. Stir to combine.
  5. Prepare your salmon by slicing each fillet lengthways into 1/2 inch-wide slices.
  6. Spoon the paste on top of the salmon and spread with the back of the spoon (If you need more paste, use a new spoon to take from the jar.)
  7. Put your frying pan on high and once hot add some olive oil.
  8. Add the salmon to the pan and cook for 1.5 minutes on each side until cooked through completely.
  9. Meanwhile, grab a naan from the oven and put on plate. Top with the cucumber yogurt and salmon. Garnish with the remainder of the red chile, cucumber and cilantro. Squeeze a little more lemon and enjoy!

Preparation and cooking should take about 17 minutes and serves 2.


Anonymous,  27 April 2010 at 13:56  

You didn't say how much yogourt

Webgrrl74 27 April 2010 at 14:01  

Oh're right!
I think it's only because I eyeballed it.
I used about 1/2 cup to 3/4 cup. :)

Post a Comment

  © Blogger template Simple n' Sweet by 2009

Back to TOP