Recipe courtesy of Bal Arneson
Salmon Tikka
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 295
- Total Fat
- 17 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 68 milligrams
- Sodium
- 289 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 2 grams
- Protein
- 26 grams
- Sugar
- 6 grams
- Total: 1 hr 30 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 5 min
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.- 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.