Gilafi Salmon Tikka

There is something about the rich taste of perfectly cooked salmon fillets that I just love. Somehow they just taste so full of goodness. This is a great way to baste a salmon, and the spices perfect compliment the great natural taste of the fish without overwhelming it. Our Tikka paste combined with thick Greek yogurt gives them real tangy, zingy taste.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 15 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Tandoori Salmon

Barbeque Fish Kebabs

This recipe features

Ingredients

4 salmon steaks
2 tbsp vegetable oil
1½ tbsp thick Greek yogurt
4 tbsp Patak's Tikka Paste
1 tsp garlic, chopped
1 tbsp fresh dill leaves, chopped
30g red pepper, chopped
30g green pepper, chopped
40g red onion, chopped
1½ tsp black peppercorns, crushed
1 tsp honey
2 tsp lime juice

Methods

Make a marinade by mixing the Patak's Tikka Paste with the oil, garlic, dill leaves, yogurt, assorted peppers and onion.
Evenly coat the salmon steaks in the marinade, cover and refrigerate for at least one hour.
Remove the salmon steaks from the refrigerator and return to room temperature. Bake the salmon steaks for approximately 10 -15 minutes in a pre-heated oven at 180°C.
Squeeze over a little lime juice and serve the salmon warm with mixed salad leaves and Patak's Raita. If serving as a main course serve with pilau rice.