Such a simple dish for a weeknight but full of lovely flavours. We found this recipe when needing to use up the glut of radishes from our garden and it was perfect.
Wine Suggestion: A fuller-bodied Alvarinho we found was a good match here. Quinta Soalheiro’s Alvarinho had the right weight, textures and flavour to match the warm spices, cooling Raita, earthy radishes and the salmon.
Salmon Tikka with Radish Raita – serves 2
- 8 tbsp natural yoghurt
- 2 tsp grated ginger
- 1 clove of garlic, crushed
- 2 tsp tandoori masala (you can buy this or use the recipe here)
- 1 tsp ground cumin
- 2 skinless salmon fillets
- lemon wedges, to serve
FOR THE RAITA
- ½ cucumber, seeded and grated
- 1 tbsp chopped mint
- a bunch of radishes, sliced
Heat your grill to high.
Put the grate cucumber into a sieve and squeeze out as much water as possible, then leave to drain.
Mix 2 tbsp of the yoghurt with the ginger, garlic, spices and season with salt and pepper. Rub this mixture all over your salmon fillets, then place onto a lightly oiled baking tray and grill for 4 to 6 minutes or until cooked through and starting to char at the edges.
Mix the raita ingredients together with the rest of the yoghurt (6 tbsp) and season. Serve with the salmon and lemon wedges to squeeze over.
(Original recipe by Anna Glover in Olive Magazine, July 2015)
Jono & Jules do food & wine 
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