February 15, 2011 § Leave a comment
This is delicious, really fast, and healthy. Meets all of my weeknight requirements. I have cooked it with a aloo gobi (an Indian potato and cauliflour dish made with tumeric)
The recipe adapted from Jamie Oliver’s Food Revolution cookbook. It’s got great photos and really good, basic food. You can buy it here- http://www.amazon.ca/Jamies-Food-Revolution-Rediscover-Affordable/dp/1401323596, or just keep reading my blog 😉
Salmon fillets (wild!) – around 200 grams per person (chicken would work too)
1 tablespoon (or to your linking) Tandoori curry paste
1 fresh red chilli (I bought a bag of these and keep them in the freezer)
½ a cucumber
4 tablespoons natural yogurt (Greek yogurt works well but any will do!)
Naan bread (I made my own because I thought $5.99 was way too much to spend on a bread product. I’ll post on that next!)
Preheat the oven to 350°F
Make the salmon:
- Spoon the heaped tablespoon of tandoori paste and cover the salmon
- Put in the oven, and allow 4-6 minutes per half inch to cook. Salmon is done when it flakes and is opaque the whole way through. It will keep cooking outside of them oven- it should look just barely done.
Make the yogurt:
While the salmon is cooking:
- Halve, scoop out the seeds (discard- very hot!) and finely chop the chilli
- Peel and halve the cucumber lengthways, then use a spoon to scoop out and discard the seeds. Roughly chop and put most of it in a bowl, saving the rest to garnish.
- Halve the lemon and squeeze the juice from one half into the bowl
- Add the yogurt, a pinch of salt and pepper and half the chopped chilli
- Pick the coriander leaves and put to one side
Place a warmed naan bread on each plate (put it in the oven for one or two minutes just before the salmon is done)
Top the naan with a piece of salmon and a good scoop of cucumber yogurt
Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice
Eat and pat yourself on the back.