Salmon Tikka with Cucumber Salad
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
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Place a sheet of baking paper on a large oven tray with 1cm deep edges.
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Combine paste and yoghurt in a large bowl. Add salmon. Rub to coat evenly. Place on prepared tray.
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Cook in a hot oven (200C) for about 15 minutes, or until salmon is cooked to your liking. Remove.
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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.
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Serve salmon with cucumber salad, fries and lemon wedges.
