Salmon Tikka with Cucumber Yogurt on Homemade Naan

Another Food Revolution favorite! 

Recipe found here.
Ingredients
• 2 naan breads
• 1 fresh red chili
• ½ a cucumber
• 1 lemon
• 4 tablespoons natural yogurt
• sea salt and freshly ground black pepper
• a few sprigs of fresh coriander
• 2 x 200g salmon filets, skin on,scaled and bones removed
• 1 heaped tablespoon Patak’s tandoori curry paste
• olive oil


Directions
• 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 chili
• Peel and halve your cucumber lengthways, then use a spoon to scoop out and diskard 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 yogurt, a pinch of salt and pepper and half the chopped chili
• Pick the coriander leaves and put to one side

• Slice each salmon filet 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 yogurt and 3 pieces of salmon
• Scatter over a little of the reserved cucumber, chili and coriander leaves and finish with a squeeze of lemon juice




I make my own naan which makes this recipe take longer than 17 minutes, but with a little forethought it's really not that much more work. This is a similar recipe to the naan I make using my electric griddle. 


* I left out the chili and it was still plenty spicy. Something to consider when feeding this to the littles.