Salmon Tikka With Cucumber Yogurt 4.000

James M. Thresher for The Washington Post

Dinner in Minutes Jan 27, 2010

The brief amount of prep time called for in this recipe makes the dish ideal for weeknight cooks as well as for those who hardly cook at all. Using store-bought mild curry paste keeps the flavor in the ballpark of kid-friendly.

We used Fabulous Flats Whole-Grain Naan, available at Giant stores.

Serve with a salad or a small bowl of soup.

Servings: 4
  • 4 naan or flatbreads (see headnote)
  • 1 small red chili pepper (may substitute a pinch of crushed red pepper flakes)
  • 1 medium cucumber (7 to 9 ounces; not seedless)
  • 1 large lemon
  • 1/2 cup plain low-fat or nonfat Greek-style yogurt
  • Sea salt
  • Freshly ground black pepper
  • 6 to 8 stems cilantro, for garnish
  • 4 six-ounce, skinless salmon fillets (24 ounces total)
  • 2 teaspoons olive oil
  • 2 to 4 tablespoons tandoori or mild curry paste, such as Patak's


Preheat the oven to 225 degrees. Place the nan or flatbreads on a large baking sheet and place in the oven to heat through.

Meanwhile, stem, seed and mince the chili pepper to yield 1 1/2 teaspoons.

Peel and cut the cucumber in half. Scoop out any seedlike bits in the center, then coarsely chop the flesh and transfer most of it to a medium bowl, reserving some for garnish.

Cut the lemon in half and squeeze half of it onto the cucumber. Add the yogurt, a pinch each of salt and pepper and half of the minced chili pepper; mix well.

Wash, dry and stem the cilantro leaves to yield 1/2 cup.

Place a long sheet of wax paper or parchment paper on the kitchen counter. Feel for any pin bones in the salmon fillets; use clean needlenose pliers to remove the bones. Cut each fillet crosswise into 1/2-inch-thick slices, laying them flat sides down on the paper. Differently sized pieces are okay.

Heat the oil in a large nonstick skillet over medium-high heat.

Place the tandoori paste or mild curry paste (to taste) in a small bowl. Use a pastry brush or your fingers to coat the fish pieces on both sides. Add as many salmon pieces as will fit (laying on their sides) in the skillet without crowding. Cook for 1 to 2 minutes till browned, then carefully turn over and cook for about 1 minute or until just cooked through. Transfer to a plate and cover loosely to keep warm as you cook the rest of the fish.

Place a warm nan or flatbread on each plate. Drop a generous dollop of the cucumber yogurt on the center of each bread, then divide the salmon pieces evenly among the portions, placing them on top of the yogurt. Scatter the remaining cucumber, minced chili pepper and the cilantro leaves on top. Squeeze some juice of the remaining lemon half on each portion.

Serve warm or at room temperature.

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Recipe Source

Adapted from "Jamie's Food Revolution," by Jamie Oliver (Hyperion, 2009).

Tested by Bonnie S. Benwick.

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