Recipe courtesy of Bal Arneson

Salmon Tikka

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

Marinade:

1 cup plain yogurt

2 tablespoons chopped fresh cilantro

2 tablespoons tomato paste

1 tablespoon minced ginger

1 tablespoon lemon juice

2 teaspoons brown sugar

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon ground cardamom

1/2 teaspoon red chili powder

2 cloves garlic, minced

A pinch of salt and pepper

Skewers:

One 1-pound/500 g piece of salmon, skin removed and cut into 20 chunks, about 1-inch each

1 small orange pepper, cut into 16 equal pieces

1 small red pepper, cut into 16 equal pieces

Vegetable oil, for the grill

A pinch of salt

Lemon wedges, for serving

Directions

Special equipment:
You will need 4 long metal or wooden skewers. If using wood, soak them overnight before using.
  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. 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. Preheat an indoor grill or a barbeque 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. Serve with lemon wedges.

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