Quick salmon tikka with cucumber yoghurt

Chef: Jamie Oliver
Prep: 10 mins
Cook: 10 mins
Quick salmon tikka with cucumber yoghurt

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
2 x 200g salmon fillets, skin on, scaled and bones removed
1 heaped 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


Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients

Recipe Type
Budget, Easy, Quick Meals

Level of Difficulty

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