Aisling Larkin's tikka salmon with cucumber salad
Ingredients
Tikka Salmon:
4 fillets of salmon ( 500g )
200g coconut yoghurt
60g tikka paste
Creamy Cucumber Salad:
1 large cucumber ( 400g )
150g radishes
1 red onion
200g sour cream
1 small tsp dried dill
20g fresh mint
150g samphire
Optional: 1 avocado
Salt and pepper
Jewelled Rice:
200g cooked coconut rice
200g cooked wholegrain rice
1 pomegranate (deseeded)
Handfuls fresh coriander
Method
Preheat the oven to 220 degrees fan or heat up the BBQ.Tikka Salmon:1. Soak the skewers in warm water for 15 minutes.2. Line an oven tray with tinfoil.3. Combine the yogurt and tikka paste together in a bowl.4. Skin the salmon fillets and cut each fillet in to 4 chunks.5. Roll in the marinade and pop the salmon chunks on to the skewers.6. Lay on the tinfoil and bake in the oven for 12 minutes.
Creamy Cucumber Salad:1. Peel the cucumber and thinly slice.2. Thinly slice the radish and red onion.3. Shred the fresh mint and dice the samphire.4. Place all the ingredients in a large bowl, season well, sprinkle in the dried dill and stir in sour cream.5. Allow to chill for a few minutes.6. Allow the rice to cool, sprinkle in the pomegranate seeds and sprinkle in the chopped fresh coriander.To Serve:Remove the salmon from the oven and serve with the cool, creamy cucumber salad and the jewelled rice.
