Loch Duart Salmon Tikka Rotis
Preparation time: 40 minutes (includes 30 mins to marinade the fish)
Cooking time: 10 minutes
Serves: 4
Nutrition: Per serving
Energy
536 KCal
Fat
26g
Saturates
5.4g
Sugars
13g
Salt
1.6g
Enjoy the fusion of flavours with this salmon tikka rotis recipe. The succulent, goodness of salmon, married with the aromatic spices of the tikka marinade, enveloped in wholemeal rotis and served with fat free raita, makes for a delicious, yet nutritious meal.
Ingredients
For the Tikka Salmon:
4 salmon fillets (about 120g each) cut into 3-4 chunks
2 tablespoons tikka masala spice paste
2 tablespoons lemon juice
2 cloves garlic, minced
1-inch piece of fresh ginger, grated
Pepper to taste
For the Raita:
250g 0% fat Greek yogurt
1/2 cucumber, finely diced
1 bunch fresh mint leaves, chopped
1/2 teaspoon cumin powder
Pepper to taste
For the Wraps:
4 whole-grain roti or whole-wheat tortillas
1/2 English or Iceberg lettuce torn up into 2-inch pieces
4 tablespoons shop bought mango chutney
Method
In a bowl, combine the tikka masala spice paste, lemon juice, minced garlic, grated ginger and pepper. Place the salmon fillets in a shallow dish and pour the marinade over them, making sure they are well-coated. Cover the dish and refrigerate for at least 30 minutes to allow the flavours to meld.
In a separate bowl, mix the 0% fat Greek yoghurt, finely diced cucumber, chopped mint leaves, cumin powder and pepper to taste. Stir well and refrigerate the raita until you're ready to assemble the wraps.
Preheat your grill to medium-high heat. Place the marinated salmon fillets on a baking sheet lined with aluminium foil. Grill the salmon for about 5-7 minutes per side, or until it's cooked through and flakes easily. The cooking time may vary depending on the thickness of the fillets.
Warm the whole-grain roti or whole-wheat tortillas according to the package instructions. Place a warmed tortilla onto each plate and add a handful of torn lettuce leaves on top. Spread a generous spoonful of raita then of mango chutney over the centre of the tortilla. Place 3-4 chunks of the grilled salmon on top of the chutney.
Carefully fold in the sides of the tortilla and then roll it up tightly, creating a wrap. Repeat the process for the remaining wraps.