CTV Recipes
Search Recipes
Tikka salmon flat bread
"I’m a tikka kinda girl. I’m ashamed to say that as much as I try to pretend to be a food connoisseur, I order a Chicken Tikka Masala every single time from the curry house. This twist on a tikka brings it to a gorgeously fresh piece of salmon. Once wrapped up in your flat bread with lashings of mango chutney and cucumber salad, you’ll never turn back."
Find more recipes in Poppy's new cookbook, Poppy Cooks.
SERVES
4
Ingredients
Core:
- 1 recipe quantity of Easy Flat Breads (4 flat breads)
- For the salmon 400g/14oz boneless salmon fillet (skin on)
- 3 tablespoons tandoori masala powder
- 2 tablespoons Greek or coconut-milk yogurt
- Juice of 1 lemon
- 1 tablespoon olive oil
- Salt and black pepper
Cucumber salad:
- Juice of 1 lime
- 1/2 cucumber, sliced into ribbons (*see tip)
- A small bunch of coriander, leaves picked and chopped
- A small bunch of mint, leaves picked and chopped
- A pinch of flaky salt
To serve:
- Mango chutney
- 1 red chilli, sliced into rounds (optional; deseeded for less heat)
- Bombay mix (optional)
Directions
- Preheat the oven to 200C (180C fan, 400F, Gas 6. Line a baking tray with baking paper.
- Pat the fish dry with kitchen paper, then place it on to the lined tray.
- Mix all the remaining salmon ingredients in a bowl to create a marinade, then use this for smothering your salmon. You want a nice, thick layer.
- Leave the salmon to marinate at room temperature for 10 minutes, then put the tray in the oven and bake the salmon for 20 minutes, until opaque and cooked through.
- Meanwhile, make the cucumber salad. Mix together the lime juice, the cucumber ribbons and both the herbs. Season with the salt and set aside.
- Heat a dry frying pan over a high heat until it’s smoking hot. Place the flat breads in the pan and warm through. (Or reheat them in a microwave.) Set aside and keep them warm until you’re ready to use.
- Once the salmon is ready, smother the flat breads in mango chutney, top with gorgeous flakes of pink salmon and cover with your cucumber salad. I like to add an extra kick with some slices of chilli, and texture with extra-crunchy Bombay mix. That’s it. Fold and eat.
