Poppy O’Toole Tikka Salmon Recipe

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“I’m a bit of a Tikka girl. I’m ashamed to say that even though I try to pretend to be a connoisseur in the kitchen, every time I order a Chicken Tikka Masala at the Curry House, ”admits food writer Poppy O’Toole.

“This twist on a tikka brings it to a beautifully fresh piece of salmon. Once wrapped in your flatbread with crazies of mango chutney and cucumber salad, you’ll never look back.

Poppy O’Toole Tikka Salmon Recipe

Ingredients:(For 4 people)The core1 Easy Flat Bread recipe quantity (4 flat breads; see below)

For the salmon:400 g boneless salmon fillet (with skin) 3 tablespoons tandoori masala powder 2 tablespoons Greek or coconut milk yogurt Juice of 1 lemon 1 tablespoon olive oil Salt and black pepper

For the cucumber salad:Juice of 1 lime ½ cucumber, cut into ribbons * TIP! A small bunch of coriander, leaves picked and chopped A small bunch of mint, leaves picked and chopped A pinch of salt in flakes

To serve:Mango chutney 1 red pepper, sliced ​​into rings (optional; seeded for less heat) Bombay Blend (optional)

For the flat breads: (for 4)250 g / 9 oz flour, plus a little more to sprinkle on 250 g / 9 oz Greek yogurt (or 125 ml / ½ cup lukewarm water + 2 tablespoons vegetable oil, if you are vegan) 1 teaspoon teaspoon of onion, poppy or sesame seeds 1 teaspoon of baking powder Salt and black pepper

1. Preheat oven to 200 ° C / 180 ° C hot air / 400 ° F / gas 6. Line a baking sheet with parchment paper.

2. Make the flat breads: in a bowl, combine all the ingredients – flour, yogurt, seeds, baking powder and seasoning – into a dough. Knead for about three minutes, until you get a soft but not sticky ball. Cover with a clean tea towel and let stand for 10 minutes.

3. Cut the ball into four equal pieces and use a rolling pin to roll them into a thin round. You’re aiming for a diameter of around 12cm / 5 inches – but don’t worry if they look rustic in shape. Reserve the rolled flatbreads flat on a lightly floured surface.

4. Place a large, dry frying pan over high heat. Let it heat up, then throw in the first flatbread – no oil, no butter, nothing… just hot, dry heat. Once bubbles start to form in the dough (about 30 seconds) and you have some charcoal on the underside, turn the flatbread over and bake the other side for about 30 seconds, to get a little coal. , too much. Keep warm while you do the same with the remaining three flatbreads.

5. Pat the fish dry with paper towels, then place them on the lined pan.

6. Combine all of the remaining salmon ingredients in a bowl to create a marinade, then use it to smother your salmon. You want a nice thick coat.

7. Let the salmon marinate at room temperature for 10 minutes, then place the baking sheet in the oven and cook the salmon for 20 minutes, until opaque and cooked through.

8. Meanwhile, prepare the cucumber salad. Combine the lime juice, the cucumber ribbons and the two herbs. Season with salt and set aside.

9. Heat a dry frying pan over high heat until it smokes. Place the flatbreads in the pan and heat through. (Or reheat them in the microwave.) Set them aside and keep them warm until you’re ready to use them.

10. Once the salmon is ready, coat the flatbreads with mango chutney, cover with beautiful pink salmon flakes and top with your cucumber salad. I like to add an extra kick with chili slices and texture with an extra crunchy Bombay mix. That’s it. Fold and eat.

* CHEF’S TIP: To make ribbons from a cucumber, just use a quick peeler and cut lengths in the same spot throughout. See! A stack of long, thin ribbons of cucumber.

Poppy Cooks: The Food You Need by Poppy O’Toole, photography by Louise Hagger, is published by Bloomsbury, priced at £ 16.99. Available now.

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