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Name: Jamie Oliver's Quick Salmon Tikka w Cucumber Yoghurt
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 2 Naan Bread; 1 Fresh Red Chilli; 1/2 Cucumber; 1 Lemon; 4 tablespoons Natural Yoghurt; a few sprigs Fresh Coriander; 2 Salmon Fillets 200g each, skin on, scaled, bones removed; 1 tablespoon Tandoori Curry Paste; Olive Oil

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INGREDIENTS

2 Naan Bread
1 Fresh Red Chilli
1/2 Cucumber
1 Lemon
4 tablespoons Natural Yoghurt
a few sprigs Fresh Coriander
2 Salmon Fillets ; 200g each, skin on, scaled, bones removed
1 tablespoon Tandoori Curry Paste
Olive Oil

Servings

INSTRUCTIONS

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.

NOTES

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Jamie Oliver's Quick Salmon Tikka w Cucumber Yoghurt

2  Naan Bread 
1  Fresh Red Chilli 
1/2  Cucumber 
1  Lemon 
4 tablespoons Natural Yoghurt 
a few sprigs Fresh Coriander 
2  Salmon Fillets 200g each, skin on, scaled, bones removed
1 tablespoon Tandoori Curry Paste 
  Olive Oil

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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Nutrition

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Serving Size: 1 Serving (1336g)
Recipe Makes: 2 Servings

Calories: 7828
Calories from Fat: 7650 (98%)

Amt Per Serving		% DV

	Total Fat 850g	1133 %
	Saturated Fat 117.9g	589 %
	Monounsaturated Fat 614.7g
	Polyunsanturated Fat 92.7g
Cholesterol 167mg		51 %
Sodium 254.6mg		9 %
Potassium 1362.4mg		36 %
Total Carbohydrate 12.5g		4 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 9.2g
Protein 66.4g		95 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7828

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