Salmon Tikka

Name: Salmon Tikka
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 cup plain yogurt; 2 tbsp fresh cilantro; 2 tbsp tomato paste; 1 tbsp fresh garlic; 1 tbsp fresh lemon juice; 2 tsp brown sugar; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp turmeric; 0.5 tsp ground cardamom; 0.5 tsp red chili powder; salt and pepper; 1 lb piece salmon; 1 small orange bell pepper; 1 small red bell pepper; vegetable oil; lemon wedge; 4 long wooden skewers

Grilled salmon, yogurt and coriander, warmed with cumin and turmeric, a South Asian dish. Finish with salt.

30 min · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 5 min · 30 min total
Difficulty: medium

1
For the marinade: Whisk the yogurt, cilantro, tomato paste, ginger, lemon juice, brown sugar, coriander, cumin, turmeric, cardamom, chili powder, garlic and salt and pepper together until well blended.
2
For the skewers: Thread the pieces of salmon and peppers onto the skewers, using 5 pieces of salmon for each skewer and 4 each of the peppers, alternating them so the peppers are between the pieces of salmon. Place them in a dish that will accommodate them in a single layer and pour over the marinade. Turn the skewers a few times, making sure they are well coated, cover with plastic wrap and place in the refrigerator to marinate for at least 1 hour.
60 min
3
Preheat an indoor grill or a barbeque grill to medium-high heat. Oil the grill, remove the skewers from the marinade and sprinkle them with salt. Place on the grill and cook about 5 minutes, turning halfway through cooking. Skewers are done when the fish is firm and slightly charred.
5 min