Salmon Tikka with Cucumber Yogurt


Yogurt Sauce

  • 1 fresh red chile
  • 1/2  cup of cucumber peeled, seeded and chopped
  • 1/2 a lemon use the other half in the rice above!
  • 1/4 cup or more... plain yogurt
  • salt and pepper to taste


  • olive oil
  • 2 salmon filets about 7 oz each
  • 1 heaping Tbs of tandoori paste I use Patak's
  • fresh cilantro for garnish


  • Half the chile lengthwise and use a spoon or knife to scrape out the seeds, then slice the chili into thin slices. (If you like more heat, you can leave some of the seeds in!)  Take the half a cucumber and peel it (if needed), slice it lengthwise and use a spoon to scrape out the seeds.Chop it and put most of the chopped cucumber in a bowl, reserving some for garnish. Add half the chile, the yogurt, most of the juice from half a lemon (save some to put on the salmon just as you serve it), salt and pepper. Stir it up and put it in the fridge until you're ready to serve.
  • Slice each piece of salmon into 1/2" strips. Put a big spoonful of the tandoori paste on a plate,  then rub each side of the salmon with the tandoori paste using the back of the spoon. (The key being do NOT dip the spoon that has touched fish back into the jar!) .  Set aside until the rice is about done...then....
  • Heat a skillet over high heat.  Add a Tbs or so of olive oil and heat. Put the salmon strips into the pan and cook about 1 1/2 minutes per side, depending on how thick your pieces are. 
  • Put some rice on each plate, then top with the salmon and some of the reserved cucumber. Add a spoonful of the yogurt mix and serve the rest at the table.   Sprinkle with a few cilantro leaves and squirt a bit more lemon juice on top of the fish.