Salmon Tikka with Mint Chutney | Summer Menu | Main Course

Salmon Tikka with Mint Chutney | The Dinner Party Collective

Nothing quite like fresh seafood for creating fresh summer flavours! This recipe is for a pan-fried salmon (that has been marinated with spices, yogurt and creme fraiche) and is accompanied with a colourful mint chutney (made from mint and coriander/cilantro herbs).

The salmon tikka is full of fresh flavours and is extremely tender. The mint chutney brings an aromatic taste (and bright color) to this summer dish.

Bon Appétit! Linda

Salmon Tikka with Mint Chutney | The Dinner Party Collective

For the first marination:
  • 8 Fillets of fresh Salmon (skin left on)
  • 2 generous tablespoons of Ginger Garlic paste (see notes)
  • Juice of 1 Lemon
  • 1 medium bouquet Coriander/Cilantro (chopped)
  • 1 small Green Chilli Pepper (chopped) – use more if you want a spicy taste
  • A pinch of salt
  • A pinch of black pepper
For the second marination:
  • 150g (5oz) full-fat Yoghurt
  • 200g (6½oz) Crème Fraiche
  • ½ Teaspoon Ground Cardamom
For the mint chutney:
  • A small fresh bouquet of Mint Leaves
  • A medium fresh bouquet of Coriander/Cilantro
  • 2 peeled Garlic Cloves
  • A pinch of Salt
  • A pinch of Black Pepper
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Pomegranate seeds (optional – if not available, substitute with a pinch of ground cumin)
  • 4 Teaspoons full-fat Yoghurt

To marinate the Salmon:

In a large bowl add the ginger garlic paste, the lemon juice, the chopped coriander, the chopped small green chilli pepper and the salt.

Add the salmon slices. Mix very well with your hands and set aside for 30 minutes.Salmon Tikka with Mint Chutney | The Dinner Party CollectiveFor the 2nd marinade:

In another large bowl, add the full fat yoghurt, the crème fraiche and the cardamom powder.

Drain carefully the salmon from the excess of the first marination and add it to the other bowl with the second marination.

Mix very well, cover the bowl with plastic wrap and set aside on the bench top to marinate for 3 hours.

To make the Mint Chutney:

Wash and dry the mint leaves and coriander.

In a blender add the mint leaves, coriander leaves, garlic, lemon juice, salt, black pepper, yoghurt and pomegranate seeds. Mix until it becomes a smooth paste.

Transfer into a serving bowl.

Refregirate for 1 hour before serving.

Salmon Tikka with Mint Chutney | The Dinner Party CollectiveTo cook the Salmon: Remove the salmon from the 2nd marination and place it into a pan over medium heat. Cook each side 10 minutes (more or less depending on your stove and your pan). Serve immediately with the Mint Chutney and some Naan Bread (recipe here) on the side.

Suggested Wine Pairings:

  • La Solitude Côtes du Rhône Rosé
  • Château de Brézé Saumur
  • Grenache/Garnacha  – Spain (Borsao Tres Picos, Alto Moncayo, many others); France (Côtes du Rhône, Châteauneuf-du-Pape – look for Grenache-based wines)
  • Carménère, Chile (Terra Noble Gran Reserva, Casas del Bosque, many others)

Preparation & Cooking Notes: To make your own Ginger Garlic Paste, combine 1 Tablespoon of crushed Garlic with 1 Tablespoon of grated fresh Ginger.

  •  Recipe by Linda from ‘La Petite Paniere’ 
  • This dish was inspired by Aftab Ur Rahman, Chef de Cuisine of Iz restaurant. The original recipe is cooked in a Tandoor oven.

Link here to Appetiser | Summer Menu

Link here to Dessert | Summer Menu

Link here to Full Wine Pairings | Summer Menu