Sunday, August 02, 2009

Jamie Oliver's "Pass it On" Quick Salmon Tikka

Jamie Oliver’s “Pass it on” Salmon Tikka
From Jamie' Ministry of Food "Pass It On"

Printable Recipe
Prep time: 5 minutes
Cooking time: 10 minutes

Serves: 2

2 naan breads
1 fresh red chilli,
½ a cucumber,
1 lemon
4 tablespoons natural yoghurt
sea salt and freshly ground black pepper
a few sprigs of fresh coriander, chopped
2 x 200g salmon fillets, skin on, scaled and bones removed
1 heaped tablespoon Patak’s tandoori curry paste (I used more)

Jaimie’s Directions:
1. Preheat your oven to 110°C/225°F/gas ¼

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
To cook your salmon
1. Slice each salmon fillet across lengthways into three ½ inch/1.5cm wide slices

2. 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!) (Like Jamie, I used my fingers to spread the paste and probably more like 2 heaping spoonfuls.

3. Heat a large frying pan over a high heat

4. Once hot, add a lug of olive oil, (like Jamie, I used a non stick pan and no oil at all) put the salmon into the pan and cook for about 1½ minutes on each side, until cooked through
To serve your salmon
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

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