Salmon tikka wraps
Salmon is such a versatile fish and can handle big flavours. So how about trying a deliciously spicy wrap?
Ingredients
- For the marinade
-
150g/5oz Greek-style yoghurt
2.5cm/1in piece fresh root ginger, grated
2 garlic cloves, crushed
½ tsp cayenne pepper
½ tsp paprika
1 tsp garam masala
1 lime, juice only
25g/1oz cheddar, finely grated
1 free-range egg
1 tbsp gram flour
- For the salmon
-
3 x 150g/5oz salmon fillets, skin on
100g/3½oz unsalted butter, melted
1 lemon, juice only
6 flour tortillas
- To serve
-
green salad
chillies
yoghurt
fresh mint
mango chutney
Preparation method
-
Mix the marinade ingredients together in a bowl until well combined. Add the salmon, coating well in the marinade. Cover with clingfilm and chill in the fridge for at least two hours.
-
Preheat the grill to high. Mix the butter and lemon together in a bowl.
-
Remove the salmon from the marinade, shaking off any excess, and place onto a baking tray. Grill for 8-10 minutes, basting regularly with the butter and lemon mixture, until the fish is cooked through. Carefully flake the salmon into pieces.
-
Fill the tortillas with the salmon flakes, salad and toppings.
