Jamie has yet to fail me, so I'm going to try another Indian dish. Last night's Korma was out of this world. This recipe took me 10 minutes to prepare and 5 minutes to cook, which was especially important tonight, since my five minute "in and out" trip to the mall to get some things at The Body Shop ended 45 minutes and 40 wasted minutes with the iPad (at the Mac store) later.
You need:
2 naan flatbreads
1 pinch of ground chili powder (the recipe calls for 1 fresh red chile, which was out of stock at Wegmans)
1/2 a cucumber
1 lemon
1/4 c. natural yogurt, plain (I use Greek)
sea salt and fresh ground pepper
fresh cilantro
2 filets of salmon
1 heaping tablespoon of tandoori paste
olive oil
Preheat the oven to 225. Pop the naan breads in the oven to warm through. If you use the red chili (fresh), halve, seed, and finely chop it. Peel and halve the cucumber, removing the seeds with a spoon. Roughly chop the cucumber and put in a small bowl. Squeeze the juice of half a lemon. Add yogurt and a pinch of salt and pepper. Add the chili pepper. Slice the salmon in 1/2 inch slices. Spoon the tandoori on top and brush over both sides with a pastry brush. Heat a large frying pan over high heat. Add olive oil and fry the salmon, 1-2 minutes on each side or until fully cooked. Place naan bread on a plate. Top with cucumber yogurt and salmon slices. Scatter cilantro leaves on top and garnish with lemon.
Serves 2 adults and a little toddler :)
No comments:
Post a Comment