Post by Donna on Jul 5, 2009 11:48:10 GMT -8
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
* 2 x 200g salmon fillets, skin on, scaled and bones removed
* 1 heaped tablespoon Patak’s tandoori curry paste
* olive oil
To prepare your salmon
* 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
To cook your salmon
* 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
To serve your salmon
* 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
OMG this is soooooo yummy, and sooooooo easy.
* 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 Patak’s tandoori curry paste
* olive oil
To prepare your salmon
* 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
To cook your salmon
* 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
To serve your salmon
* 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
OMG this is soooooo yummy, and sooooooo easy.