Salmon Tikka with Cucumber Salad Recipe

Salmon Tikka with Cucumber Salad

Give your salmon an Indian twist with this delicious dinner - combining all your favourite spices. - by Jane Ash

Proudly supported by

Salmon can be coated in paste mixture up to two hours ahead. Keep, covered, in the fridge. Replace sweet potato fries with steamed baby chats, if preferred.

Ingredients

¼ cup tikka masala paste

¼ cup Greek yoghurt

2 x 250g packets Tassal Fresh Tassie Salmon, skin-on

Cooked sweet potato fries and lemon wedges, to serve

CUCUMBER SALAD

2 Lebanese cucumbers

2 green spring onions, thinly sliced diagonally

¼ cup finely shredded fresh mint

1 tablespoon lemon juice

Method

Place a sheet of baking paper on a large oven tray with 1cm deep edges.
Combine paste and yoghurt in a large bowl. Add salmon. Rub to coat evenly. Place on prepared tray.
Cook in a hot oven (200C) for about 15 minutes, or until salmon is cooked to your liking. Remove.
Meanwhile, make salad. Using a vegetable peeler, peel cucumbers lengthways into long, thin ribbons. Place in a large bowl. Add onions, mint and juice. Season with salt and pepper. Toss to combine.
Serve salmon with cucumber salad, fries and lemon wedges.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

Ingredients

CUCUMBER SALAD

Method

Magazine Subscription Offer