00:00:02going to give you a beautiful quick 10
00:00:03minute meal it really is that quick it’s
00:00:06delicious perfect for when you get home
00:00:07from work you’re knackered
00:00:08you want to eat slink proper something
00:00:10tasty and something that’s not going to
00:00:13take like an hour half an hour ok so
00:00:15brilliant you can get this done on the
00:00:16plate for about three quid with RSPCA
00:00:19approved salmon so all-around bit of a
00:00:22bonus it’s salmon tikka with cucumber
00:00:25yogurt and naan bread I’m going to take
00:00:27you through this dish it all happens
00:00:29pretty quick but it’s not hard and I’ll
00:00:31give you the critical points and I’m
00:00:33sure you’ll be cooking this brilliantly
00:00:35and teaching it brilliantly too right
00:00:36let’s crack on large pan on a medium
00:00:39heat now dead-simple
00:00:45I’ve got some naan breads here to be
00:00:47honest the best ones to get obviously
00:00:49from a curry house but you can get them
00:00:51pre-made from the supermarket they come
00:00:53in packs of two or four and if you
00:00:55reheat them you know they kind of come
00:00:57back to life so you can reheat it in a
00:00:59pan like this for about 35 seconds on
00:01:02each side a minute on each side or you
00:01:04can pop it in the oven or even pop it in
00:01:06a toaster ok so I’m going to pop these
00:01:07in the oven
00:01:10and literally all they need is like four
00:01:13minutes just to come back and be
00:01:15beautiful Pan’s getting hot I’ve got me
00:01:17salmon here now salmon you can get
00:01:20organic you can get RSPCA freedom food
00:01:23or you can get basics cheaper you choose
00:01:27but when you get your salmon portion cut
00:01:30it into three just like this I’m using a
00:01:32sharp knife and I’ve got it skin side
00:01:35down and just take the time to use the
00:01:38length of the knife to give yourself a
00:01:40little sliver like that okay the reason
00:01:43I’m doing this is because it’s just over
00:01:44a centimeter thick it’s going to cook in
00:01:46literally minutes
00:01:47none of us 15 minutes menarche so I’m
00:01:49going to get my knife into the salmon
00:01:51use long movements like this right don’t
00:01:54hack at it long movements and then push
00:01:57the knife down so you get through that
00:01:58skin right and just take care of it and
00:02:01get those beautiful little slivers like
00:02:04that what I want to do is on a flavor
00:02:05this beautiful salmon with tikka pastes
00:02:07if you’re going get yourself some of
00:02:09this tandoori paste it’s in all the
00:02:11supermarket’s basically get yourself a
00:02:14tea spoon like this you literally only
00:02:16need a couple of teaspoons and you’re
00:02:18going to rub it I mean frankly let’s
00:02:21just get two teaspoons on it put it on
00:02:23there like that just use your hands to
00:02:25smear this over the salmon right on all
00:02:28sides right to get your hands involved
00:02:31you can use a brush or a spoon if you
00:02:33want but it will just take forever rub
00:02:36it all over like that there you go
00:02:40I’m going to place this into the pan now
00:02:44you can put a little bit of olive oil if
00:02:45you want or you can put it dry the
00:02:49reason you can get away with putting it
00:02:50dry is because salmon has got a fair bit
00:02:54of natural oil in it and the curry paste
00:02:58is going to allow it to sort of go
00:03:01reasonably dark almost you might see it
00:03:04as looking burnt or black but it’s going
00:03:07to go naturally dark so while that’s
00:03:09just frying I want to make a cucumber
00:03:12yogurt cucumber yogurt don’t turn your
00:03:14nose up at it if you haven’t tried it
00:03:16before the idea is you’ve got something
00:03:17fresh yogurt and crunchy the cucumber
00:03:20and we’re going to put some coriander in
00:03:22there as well
00:03:22that in contrast with the spice and the
00:03:25hot bread is brilliant so I’m going to
00:03:28get a spoon of this about two or three
00:03:30let’s say four tablespoons of yogurt I’m
00:03:38going to get my cucumber here I’m just
00:03:40going to slice it in half like that and
00:03:44then I’m going to slice the half in half
00:03:47so you’ve got quarters you can kind of
00:03:49do it any way they’re fancy I’m going to
00:03:51slice it take your time
00:03:52some people like to peel the cucumber
00:03:54and remove the seeds and really that’s
00:03:56just about taking away the kind of not
00:03:59so nice bits to eat and so it’s nice and
00:04:01crunchy and lovely if you can’t be
00:04:03bothered I haven’t done it here it’s not
00:04:04a deal-breaker
00:04:05let’s check this fish this has been
00:04:07cooking for about two minutes
00:04:10put it under gently and turn it over
00:04:13Denny see that little bit of color
00:04:14that’s what we want got that tikka vibe
00:04:16going it’s all frying nicely there you
00:04:20go that’s what we’re looking for
00:04:21don’t panic you know just turn it over
00:04:23gently and it looks like it’s almost a
00:04:29tiny bit burn but that’s that’s good
00:04:30that’s the kind of tikka vibe while
00:04:33that’s finishing I want to take half of
00:04:36this cucumber and put it to one side and
00:04:38half I’m just going to run my knife
00:04:39through just to break it up a little bit
00:04:41more and I’m going to sweep that into
00:04:46the yogurt so just literally bring the
00:04:47board just literally bring the board to
00:04:49the edge and pull the cucumber over
00:04:53there now what we’ve got to do now with
00:04:56this is turn it into something really
00:04:58exciting and tasty so I want to slice
00:05:00this lemon in half I’m going to squeeze
00:05:03about a quarter of that juice into there
00:05:08I’ll have a pinch of salt and a pinch of
00:05:13pepper
00:05:14now this coriander here some people love
00:05:17it some people hate it give it a try if
00:05:19not mint is a wicked wicked replacement
00:05:21now these stalks don’t firm away what
00:05:23want to do is keep these leaves just
00:05:26literally pull them off by that and then
00:05:28these stalks here we don’t want to waste
00:05:30that you’ve given them a wash just slice
00:05:33them up if your knife skills are rubbish
00:05:35just
00:05:36your hand flat like this and just Rock
00:05:39the knife like that so that your hands
00:05:42are nice and safe
00:05:44this fish is done now so I’m going to
00:05:46take it off the heat turn it off right
00:05:50so get yourself the naan breads you
00:05:52should probably use tongs or a cloth but
00:05:54I’ve got a specialist hands right so
00:05:56let’s plate this up we’ve got lovely hot
00:05:58naan bread in the middle okay not to the
00:06:01side in the middle when I plate this up
00:06:03what I try and do I mean look you can
00:06:05bang it on if you want it all goes down
00:06:07the same hole or just try and lay it one
00:06:10over each other in no particular fashion
00:06:14I want to put these coriander stalks
00:06:16here in the yogurt like that stir that
00:06:22up and then you just put a nice spoon of
00:06:28that over the fish don’t cover the whole
00:06:30fish just right in the middle same with
00:06:34the other one
00:06:35and the reason I love this I mean look
00:06:38this this this meal ain’t going to
00:06:40change the world but it’s quick its
00:06:42tasty it’s got lovely fresh ingredients
00:06:44in it a few cucumbers
00:06:45you know just round and about to be
00:06:49fresh some coriander on top literally
00:06:52leaves like that just go of it and give
00:06:54it give it a go if you don’t like it you
00:06:56can take it out or swap it for minute or
00:06:58even basil actually and then I what I do
00:07:01is I just finish it with some nice extra
00:07:04virgin olive oil and I’ve forgotten my
00:07:06best friend chilli right I’ll literally
00:07:10just put me chilli over that a 10 minute
00:07:13meal hope you like it
00:07:15good luck and don’t forget pass it on
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