Salmon Tikka Meze

Method

  1. To make the salmon tikka, mix the yogurt, lime, garam masala, chilli powder and a pinch of salt in a mixing bowl. Add the salmon fillets and mix well. Cover and leave to marinade in the fridge for 20 minutes.
  2. Place plastic trivet into the enamel shelf and then place the fillets, skin side up onto the trivet. Wipe off any excess yogurt from the skin. Pop onto the middle shelf of the Panasonic Steam Oven and press the Autocook button. Select option 14, Salmon Fillets and hit start to cook, until the fish is tender and the skin crispy.
  3. Meanwhile, make the onion pickle. Chuck the onion into a bowl and add the lime juice and a good pinch of salt. Mix well and leave to macerate, mixing occasionally, for 10 minutes.
  4. To make the raita, squeeze the excess moisture from the cucumber and put it into a mixing bowl. Add the yogurt, garlic, mint, lime juice and a good pinch of salt. Mix well.
  5. Finally make the chop salad, chuck all the ingredients into a serving bowl with a good pinch of salt and toss together.
  6. To serve, spread the raita onto a serving dish and top with the salmon. Scatter over the chilli and mint leaves. Add a good pinch of garam masala and a drizzle of olive oil. Serve immediately with the pickled onions, chop salad, bread and pickles.

Paid Partnership with Panasonic UK

Ingredients

Serves 4

For the salmon
75g Greek yogurt
The juice of ½ a lime
2 tsp garam masala, plus extra for garnish
1 1/2 tsp chilli powder
4 salmon fillets, skin on (120g each)
1 red chilli, finely sliced
A small handful of mint leaves
A drizzle of olive oil to garnish
Breads and pickles to serve
Sea Salt

For the onion pickle
1 red onion, finely sliced
The juice of a lime

For the raita
½ cucumber, deseeded and grated
300g Greek yogurt
1 clove garlic, crushed
A small handful of finely chopped mint leaves
The juice of ½ a lime

For the chop salad
½ cucumber, deseeded and finely chopped
150g cherry tomatoes, finely chopped
½ red onion, finely chopped
The juice of a lime

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