Salmon tikka, lemon rice and kachumber salad
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Gluten-free
Charred salmon tikka finds its perfect match in a zesty lemon rice, fresh kachumber salad and zingy green chutney.
Ingredients
For the salmon tikka
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp crushed kasoori methi (dried fenugreek leaves)
- ½ tsp ground turmeric
- ½ tsp fennel seeds
- ½ tsp garam masala
- ¼ tsp crushed black peppercorns
- 6 green cardamom pods, seeds crushed to a powder
- 4 tbsp Greek-style yoghurt
- 2 tbsp cream cheese
- 1 green chilli, finely chopped
- 2 tbsp melted butter, plus more to serve
- 600–800g/1lb 5oz–1lb 12oz salmon fillet
- 1 tsp salt
- 1 tsp chaat masala, to serve
- fresh dill, leaves picked, to serve
For the lemon rice
- 2 tbsp neutral oil
- 6 tbsp skin-on peanuts, or raw cashews (optional)
- 1 tsp black mustard seeds
- 1 tsp split white lentils
- 1 tbsp ginger paste
- 3 dried chillies, stems removed but left whole
- ¼ tsp asafoetida (optional)
- 1½ tsp ground turmeric
- 60ml/2fl oz fresh lemon juice
- 500g/1lb 2oz cooked basmati rice
- 1 tsp salt
For the kachumber salad
- 220–250g/8–9oz ripe tomatoes, seeds removed, finely chopped
- 250–300g/9–10½oz cucumber, finely chopped
- 100g/3½oz red onion, finely chopped
- 3–4 tbsp finely chopped fresh coriander leaves
- 1 green chilli, finely chopped (optional)
- 1 tsp toasted cumin seeds, coarsely ground
- ½ tsp coarsely ground black pepper
- 1 tsp chaat masala
- 1 tbsp lemon or lime juice
- ¼ tsp salt, to taste
For the simple green chutney
- 100g/3½oz fresh coriander, leaves and stems
- 30g/1oz fresh mint leaves
- 2 green chillies
- 2.5cm/1in piece ginger, peeled
- 1 lime, juice only, or more to taste
- 1 tsp toasted cumin seeds, coarsely ground
- ½ tsp chaat masala
- 1 tsp caster sugar, or more to taste
- ½ tsp salt
Method
To make the salmon tikka, mix the ginger and garlic pastes, spices, yoghurt, cream cheese, chilli, melted butter and salt in a large mixing bowl and coat the salmon pieces in it. Cover and refrigerate for 30 minutes.
To make the lemon rice, heat 1 tbsp of the oil in a pan set over a medium heat. If using the nuts, add them to the pan and fry until they turn a shade darker, about 2 minutes. Transfer to a plate lined with kitchen paper.
Add the remaining oil to the pan and, once hot, add the mustard seeds. When the seeds start to crackle, add the split white lentils and cook for a minute. When the lentils turn light brown, reduce the heat to low and add the ginger, chillies, asafoetida, turmeric and curry leaves. Cook for a minute, then remove from the heat and allow to cool for 5 minutes.
Stir in the lemon juice, fried nuts and salt. Mix thoroughly and rest for 5–10 minutes, then mix through the cooked basmati.
To make the kachumber salad, in a large mixing bowl, combine the tomato, cucumber, red onion, coriander leaves and green chilli, if using.
Sprinkle the cumin, black pepper, chaat masala, lemon or lime juice and salt over the chopped vegetables and toss everything together to ensure the spices are evenly distributed. Taste and adjust the seasoning if necessary.
To make the simple green chutney, add all the ingredients to a blender and blend to form a bright green paste, adding up to 50ml/2fl oz water if necessary.
Adjust the seasoning to your taste, adding a little more sugar or salt as required.
The salmon pieces can either be barbecued or roasted in the oven. To barbecue,
To roast, preheat the oven to 230C/210C Fan/Gas 8. Place the salmon pieces on a roasting tray and bake for 12–15 minutes until charred in spots but still pink in the middle. If the salmon has not got much char after 15 minutes, switch the oven to grill mode on the maximum setting and place the tray on the top shelf for a further minute or two.
Drizzle the salmon with melted butter and sprinkle over the chaat masala and dill leaves before serving with the lemon rice, chutney and salad.
Serve all together family style.
