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  • Recipes
  • Poppy O’Toole's Charred Tikka Salmon with Flatbreads, Saag Aloo and Speedy Mango Chutney
Poppy O’Toole's Charred Tikka Salmon with Flatbreads, Saag Aloo and Speedy Mango Chutney

By M&S Food
Fire up the grill with this vibrant, flavour-packed dish from chef Poppy O’Toole, as seen on M&S’s Cooking with the Stars. Smoky tikka salmon, soft yoghurt flatbreads and fresh, punchy sides make it perfect for some…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

28 total
  • 580g M&S Greek Style Yoghurt, 150g for the flatbreads, 200g for the mint yoghurt, 200g to serve
  • 2 tbsp M&S Tikka Curry Paste
  • 1 tsp smoked paprika
  • 2 ½ lemons, juice of 2, ½ cut into wedges to serve
  • 1 tbsp olive oil
  • 2 M&S Caledonian Gold Scottish Salmon Fillets
  • 3 Maris Piper potatoes, peeled and diced into 2cm cubes
  • Spray oil
  • 1 tbsp unsalted butter
  • 1 tbsp garlic paste
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp garam masala
  • 1 tsp mild curry powder
  • 1 tbsp tomato paste
  • 60g baby spinach
  • 1 ripe mango, peeled and diced
  • 1 tbsp white wine vinegar
  • 1 tsp light brown sugar
  • ¼ tsp chilli flakes
  • ¼ tsp ground ginger
  • ½ cucumber, finely diced
  • 1 red onion, finely diced
  • 20g coriander, finely chopped
  • 1 tbsp M&S Mint Sauce
  • 200g plain flour
  • 1 tsp baking powder
  • 1 red chilli, thinly sliced

Method

9 steps

  1. Step 1

    Add 3 tbsp yoghurt, curry paste, paprika, juice ½ lemon, 1 tbsp olive oil and a pinch of salt and pepper to a bowl. Mix well, then add the salmon fillets and turn to coat. Leave to marinate for 10–15 mins.

  2. Step 2

    Meanwhile, make the saag aloo. Heat your air fryer to 200°C. Add the diced potatoes to the air fryer basket, spray with a little oil and season with salt. Air-fry for 20 mins until golden brown and crisp.

  3. Step 3

    Set a large pan over a medium heat and the butter. Tip in the garlic paste, cumin, turmeric, garam masala, mild curry powder and tomato paste. Toss in the crispy air-fried potatoes and the baby spinach, then cover with a lid for 1–2 mins to allow the spinach to wilt. Season to taste.

  4. Step 4

    Meanwhile, make the mango chutney. Add the diced mango, vinegar, sugar, chilli flakes and ginger to a small pan. Cook over a medium heat for 15 mins, stirring occasionally, until the mango is soft and sticky, then set aside to cool slightly.

  5. Step 5

    In a separate bowl, mix the finely diced cucumber, red onion, juice ½ lemon, ½ the coriander and a pinch of salt to a bowl. Toss well and leave to lightly pickle.

  6. Step 6

    To make the mint yoghurt, stir 200g yoghurt, mint sauce and the juice of half a lemon and set aside.

  7. Step 7

    To make the flatbreads, tip the plain flour, 150g yoghurt, baking powder and ½ tsp salt to a bowl. Mix to form a soft dough, then knead briefly on a lightly floured surface until smooth. Divide into 4 balls and roll each out to roughly ½cm thickness. Heat a large, dry pan over a medium-high heat and cook the flatbreads for 2–3 mins on each side until puffed and lightly charred. Keep warm wrapped in a clean tea towel.

  8. Step 8

    Cook the marinated salmon fillets on a preheated barbecue, or in a hot griddle pan over a medium-high heat, for 4–5 mins on each side until beautifully charred and cooked through.

  9. Step 9

    Spread the fresh mint yoghurt over the warm flatbreads and top with the tikka salmon. Spoon over the sticky mango chutney and the pickled cucumber salad. Scatter with the sliced red chilli and the remaining coriander, and serve with the hot saag aloo and lemon wedges on the side.