Tikka salmon flatbreads

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Nutrition Facts

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.

A speedy weeknight dinner

Prep Time10

Cook Time20

Resting/marinating time10

Total Time40

Course: Main Course

Cuisine: British

Servings:

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