“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,” admits food writer Poppy O’Toole.
“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.”
Tikka salmon flatbreads
Equipment
- Bowl
- Frying pan
Ingredients
For the salmon:
- 400 g boneless salmon fillet (skin on)
- 3 tbsp tandoori masala powder
- 2 tbsp Greek or coconut-milk yoghurt
- Juice of 1 lemon
- 1 tbsp olive oil
- Salt and black pepper
For the cucumber salad:
- Juice of 1 lime
- 1/2 cucumber, sliced into ribbons
- 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)
For the flat breads: (makes 4)
- 250 g plain flour plus extra for dusting
- 250 g Greek yoghurt (or 125ml/½ cup warm water + 2tbsp vegetable oil, if you’re vegan)
- 1 tsp onion seeds, poppy seeds or sesame seeds
- 1 tsp baking powder
- Salt and black pepper
Method
- Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Line a baking tray with baking paper.
- Make the flatbreads: in a bowl mix all the ingredients – flour, yogurt, seeds, baking powder and seasoning – into a dough. Knead for about three minutes, to a soft but not sticky ball. Cover with a clean tea towel and leave for 10 minutes to rest.
- Cut the ball into four equal pieces and use a rolling pin to roll each one out to a thin round. You’re aiming for them to be about 12cm/5 inches in diameter – but don’t worry if they look rustic in shape. Set aside the rolled-flat flatbreads on a lightly floured surface.
- Place a large, dry frying pan over a high heat. Leave it to get hot, then throw in the first flatbread – no oil, no butter, nothing… just dry, hot heat. Once bubbles start to form in the dough (about 30 seconds) and you’ve got a little bit of char on the underside, flip over the flatbread and cook the other side for about 30 seconds, to get a little bit of char there, too. Keep warm while you do the same with the remaining three flatbreads.
- Pat the fish dry with kitchen paper, then place it onto 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 flatbreads 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 flatbreads 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.
Notes
Nutrition
Poppy Cooks: The Food You Need by Poppy O’Toole, photography by Louise Hagger, is published by Bloomsbury.
- Amazon Kindle Edition
- O'Toole, Poppy (Author)
- English (Publication Language)
Last update on 2024-03-28 / Affiliate links / Images from Amazon Product Advertising API
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