Tuesday, April 10, 2012

Salmon Tikka

A "me-time" meal is just what you want after a long and busy day. This dish is perfect when you wish to indulge in luxury minus the fuss. The only catch is that you have to head out to buy some fresh salmon- and a bottle of vin blanc ! The first melting bite, as you sit solo with no destructions, will definitely make the effort worth the while.


1 Salmon Fillet (about 250 g)
Lemon Wedges
Sea Salt
Freshly Ground Pepper

Marinade :
2 tbsp Yoghurt
1 tsp Cumin Seeds, freshly roasted and crushed
1 tsp Fennel Seeds, freshly roasted and crushed
1 tsp Ground Black Pepper
1 tsp Chili Flakes
1 tbsp Olive Oil


Combine yoghurt, cumin , fennel, black pepper, chili and olive oil in a bowl. Marinate salmon for 15 minutes.

In a pan, cook salmon until golden brown

Serve with fresh lemon wedges and blanched asparagus.

Food Note :

1. Chicken is traditionally used for this dish. Tikka is a popular British Indian Food and originated in UK.
2. Recipe Published in Cook Magazine,  Feb 2012

1 comment:

  1. It's almost lunch time here in Malaysia and you are making me hungry. I love salmon.