“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.”

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Tikka salmon flatbreads
Salmon tikka flatbreads from Poppy Cooks (Louise Hagger/PA)
Tikka salmon flatbreads
Print Recipe
Nutrition Facts
Tikka salmon flatbreads
Amount Per Serving
Calories 478 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 59mg20%
Sodium 76mg3%
Potassium 956mg27%
Carbohydrates 58g19%
Fiber 5g21%
Sugar 4g4%
Protein 35g70%
Vitamin A 227IU5%
Vitamin C 32mg39%
Calcium 188mg19%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Tikka salmon flatbreads

A speedy weeknight dinner
Prep Time10 minutes
Cook Time20 minutes
Resting/marinating time10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: British
Servings: 4
Calories: 478kcal
Author: Poppy O'Toole

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

TIP: To get ribbons from a cucumber, simply use a speed peeler and slice off lengths in the same spot all the way through. Behold! A pile of long, thin cucumber ribbons.

Nutrition

Calories: 478kcal | Carbohydrates: 58g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 76mg | Potassium: 956mg | Fiber: 5g | Sugar: 4g | Vitamin A: 227IU | Vitamin C: 32mg | Calcium: 188mg | Iron: 6mg

 

Poppy Cooks: The Food You Need by Poppy O’Toole, photography by Louise Hagger, is published by Bloomsbury.

Poppy Cooks: The Food You Need
  • 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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