Quick Salmon Tikka With Cucumber Yoghurt Recipes

YOGURT AND SPICE ROASTED SALMON

Steps:

• Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.
• Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.
• Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.

QUICK SALMON TIKKA WITH CUCUMBER YOGHURT

Steps:

• 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

ONE-PAN TIKKA SALMON WITH JEWELLED RICE

Steps:

• Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.
• Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.
• Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.