Jo Pratt's Salmon Tikka Skewers with Cucumber Salad and Yoghurt Dressing
Over a year ago
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Ingredients
- 600-800g (1lb 5oz-1lb 12oz) thick salmon fillets. skinned
- 2 heaped tbsp tandoori curry paste
- 250ml (9fl oz) low-fat natural yoghurt
- 1 bunch of mint
- 1 bunch coriander
- 1 tbsp olive oil
- Juice of ½ lemon
- ½ cucumber
- 1 ripe mango
- 1 red onion. finely sliced
- 4 wholemeal chapatis. warmed to serve
Accompaniment
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Method
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1
Cut the salmon into cubes and mix with the curry paste and 2tbsp of the yoghurt. If you have time, marinade for 30 minutes.
For the dressing, put the rest of the yoghurt in a small bowl. Finely chop half the mint and half the coriander, keeping the rest of the herbs for the salad. Mix into the yoghurt with 1tbsp olive oil and the lemon juice. Season and set aside.
For the salad, cut the cucumber in half lengthways and thinly slice each half on an angle. Peel the mango and cut the flesh into strips. Mix with the onion and remaining mint and coriander leaves.
Heat a griddle or frying pan to a high heat and brush with a little olive oil. Thread the salmon cubes onto skewers and cook for about 1½ minutes on each side, until cooked through.
lace a warmed chapatti on each plate and top each with the salmon skewers, dressing and salad.
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