Salmon tikka wraps
Method
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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.
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Preheat the grill to high. Mix the butter and lemon together in a bowl.
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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.
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Fill the tortillas with the salmon flakes, salad and toppings.
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
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Salmon tikka wraps
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