Salmon Tikka
Makan Tengah Hari • Malaysia
How to Make Salmon Tikka (Traditional & Healthy Version)
Salmon Tikka is a vibrant dish inspired by the North Indian culinary tradition, lovingly adapted for Malaysian tastes. In Malaysia, our multicultural cuisine often blends aromatic spices, local ingredients like lemongrass and pandan, and lighter cooking methods to create flavorful yet health-conscious meals. Salmon Tikka stands out for its bold use of rempah (spice paste), fresh herbs, and tender salmon fillets, marinated and grilled to perfection. The dish is commonly enjoyed for lunch, as its hearty protein content helps fuel the day. In the Malaysian context, Salmon Tikka is often served with a side of tangy acar (local pickled vegetables) or atop fragrant nasi putih (white rice). By replacing traditional dairy with santan (coconut milk) and incorporating local aromatics, the recipe becomes uniquely Malaysian. The taste is rich, layered, and mildly spicy, making it a delicious option for those seeking a nutritious lunch with multicultural flair. This healthy version is ideal for calorie-conscious eaters, offering a balanced meal without compromising authentic taste.
Bahan-bahan(untuk 1 fillet with side salad or rice)
- 2 pieces (120g each) Fresh salmon fillet (ikan salmon)
- 1/3 cup Greek yogurt (substitute with low-fat santan for dairy-free)
- 1 stalk, finely chopped Lemongrass stalk (serai)
- 1 inch, grated Ginger (halia)
- 3 cloves, minced Garlic (bawang putih)
- 1 tsp Turmeric powder (serbuk kunyit)
- 1 tsp Chili powder (serbuk cili)
- 1 leaf, knotted Pandan leaf (daun pandan) - pilihan
- 2 tbsp Lime juice (jus limau)
- 1 tbsp Olive oil (minyak zaitun)
- 1/2 tsp Salt (garam)
- 1/2 tsp Black pepper (lada hitam)
Arahan
- 1
Prepare the marinade by blending Greek yogurt (or santan), lemongrass, ginger, garlic, turmeric powder, chili powder, lime juice, salt, and black pepper into a smooth paste.
5 minutes
Use a food processor for even blending; santan adds a subtle sweetness.
- 2
Rinse and pat dry the salmon fillets. Place them in a shallow bowl and coat evenly with the marinade. Cover and refrigerate for at least 10 minutes.
10 minutes
Marinate overnight for deeper flavor.
- 3
Preheat oven or grill to 200°C. Line a tray with parchment paper and place knotted pandan leaf beneath the salmon for extra aroma.
3 minutes
Pandan infuses a gentle fragrance to fish.
- 4
Arrange marinated salmon fillets on the tray. Brush lightly with olive oil. Grill or bake for 15-20 minutes, until cooked through and slightly charred.
15-20 minutes
Check doneness with a fork; salmon should flake easily.
Kenapa hidangan ini sihat
This Salmon Tikka is a healthy choice due to its lean protein source, minimal oil use, and inclusion of nutrient-rich local spices. Using Greek yogurt or santan instead of heavy cream keeps the dish light without sacrificing taste. The recipe is low in calories, heart-friendly, and supports weight management, making it ideal for those seeking nutritious Malaysian lunches.
Salmon is rich in omega-3 fatty acids, high-quality protein, and essential vitamins like B12 and D. This recipe uses Greek yogurt or santan, both of which are lighter alternatives to cream, reducing saturated fat. Lemongrass and ginger aid digestion, while turmeric and chili powder provide antioxidants. The dish is low in carbs and provides balanced macros, making it suitable for calorie tracking and healthy eating.
Petua
- 💡Tip 1: Use fresh salmon for best texture and taste.
- 💡Tip 2: Marinate longer for richer flavor.
- 💡Tip 3: Incorporate local aromatics like pandan for a uniquely Malaysian touch.
Penyimpanan & hidangan
Store cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven to retain moisture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 320.0 kcal |
