My son Ted and I love fish. It’s one of our favourite meals and it’s a food, that as a mother, I want to keep encouraging Ted to eat. My husband Howard, depending on how the fish is cooked, isn’t always so keen on these meals. Therefore I’m always trying to think of new ways to cook fish.
As a family we try to eat fish at least twice a week. It’s always great to have variety in our meal. I was thinking about making a fish curry the other day. We eat curries quit often, especially at this time of year. Then I had a thought about tikka and I decided to try it with the salmon. The results were amazing and I thought I’d share the recipe with you. Below is a video and recipe for you.
Do you love salmon and how do you like to cook your fish? Let me know in the comments below and please don’t forget to like, comment and subscribe.
- Sharp knife
- Vegetable peeler
- Chopping board
- Small mixing bowl
- Baking tray
- Large saucepan
- Stirring spoon
- Serving spoon
Ingredients for the Tikka paste
- Salmon x 4 fillets
- Ground coriander x 1 tsp
- Ground cumin x 1 tsp
- Garlic powder x 1 tsp
- Smoked paprika x 1 tsp
- Mild chilli powder x 1 tsp
- salt and pepper to taste
- Olive oil x 2 tbsp
- Lime for seasoning at the end
Method making the tikka paste and salmon
- Put the ground coriander, ground cumin, garlic powder, smoked paprika and mild chilli powder in the small mixing bowl.
- Add in the olive oil and sprinkle over the salt and pepper to taste.
- Mix these together and pour the contents over the salmon fillets.
- Make sure the salmon is covered in the tikka paste.
- Once all the fillets are covered in the paste, put them into the fridge for a couple of hours.
Ingredients for the Tomato Quinoa
- Quinoa x 300g
- Spring onions x 1 bunch
- Yellow pepper x 1
- Courgette x 1
- Tinned tomatoes x 2 400g tins
- Bone broth or chicken stock x 500mls
- Tamari x 2 tbsp
- Tomato puree x 2 tbsp
- Dried mixed herbs x 2 tsp
- Kale x 2 large handfuls
- Salt and pepper
Method for Tomato Quinoa
- Preheat the oven to 200°C or gas mark 4.
- Peel the courgette and grate it.
- Cut the top from the pepper and remove the core.
- Slice the flesh into 1/2 centimetre pieces.
- Remove the tops and the tails from the spring onions.
- Now slice them into 1/2 centimetre pieces as well.
- Put a large pan onto a high heat and add oil to the base of the pan.
- When the pan has heated up, add the spring onions and fry until they become translucent.
- Add in the peppers and the courgettes and fry these vegetables for a further few minutes.
- Add in the quinoa and fry for a minute or so.
- Pour in the tomatoes and the broth or stock.
- Put the tamari and the tomato puree in as well.
- Sprinkle in the dried mixed herbs and the salt and pepper to taste.
- Stir these ingredients and then put the lid on.
- Bring to the boil and then turn the heat to low and leave to simmer.
- Once all the liquid has disappeared, the quinoa should be cooked.
- Taste it to make sure – if it needs a few more minutes add a little water.
- While the quinoa is simmering on the hob, add the salmon to the oven and cook for about 15 – 20 minutes.
- Once the fish flakes away easily from itself it’s cooked.
- Add in the kale to the quinoa and let it wilt down.
- Finally serve and enjoy.
Tikka Salmon and Tomato Quinoa was a big hit with Howard and I. I have a small confession to make though. I felt the tikka paste was slightly too spicy for my son so I didn’t put any of it on his piece of salmon. That’s the great part about this dish if one person in the family isn’t so keen on spices you can always leave the paste off their piece of fish. It also makes great leftovers the next day. However you decide to eat this meal, as always, please enjoy. Thank you xxx