Salmon tikka lettuce wraps

Salmon tikka lettuce wraps

I Love Curry
8–10, can be doubled
Jonathan Gregson

I think salmon works really well in tandoori-style dishes and this ‘fusion food’ starter is as stunning in colour as it is in taste.The earthy tandoori salmon is lifted by the creamy herb dressing and tart capers.The red cabbage has a lovely mustardy flavour but is mostly there for a colour contrast, so I leave it to you to decide whether to add it or not.

For the tandoori marinade


Quantity Ingredient
50g plain yogurt
6g fresh root ginger, peeled weight, grated into a paste
2 garlic cloves, grated into a paste
2 teaspoons gram flour
1 teaspoon paprika
3/4 teaspoon chilli powder
1 1/2 tablespoons vegetable oil
3/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 tablespoon lemon juice
1 tablespoon light creme fraiche

For the wraps

Quantity Ingredient
2 small, skinless salmon fillets
8-10 even-sized baby gem lettuce leaves, washed and dried
2 tablespoons capers
a little finely shredded red cabbage, (optional)

For the topping

Quantity Ingredient
30g greek yogurt
30g light creme fraiche
10g finely chopped onion
10g finely chopped fresh coriander
1-2 green chillies, deseeded and finely chopped, (optional)
salt, to taste


  1. Mix together the ingredients for the marinade until smooth. Season well and taste; it should be slightly overseasoned at this point. Add the salmon, turn to coat and marinate for one hour.
  2. Meanwhile, mix together the ingredients for the topping and season with salt and lots of freshly ground pepper.
  3. When you are ready to serve, preheat your grill to high (I use the grill setting in my oven and place the baking tray on the top shelf). Place the fish on a baking tray lined with greaseproof paper or foil and grill for seven to nine minutes, turning once, or until the fish is just done and charring in places.
  4. Meanwhile, lay out the lettuce leaves. When the fish is done, cut each fillet lengthwise into four or five pieces, then break up into large chunks. Place each broken-up piece into a lettuce leaf. Add a teaspoon of the topping and scatter with a few capers. Sprinkle with the cabbage (if using) and serve immediately.
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