Fire up the grill and add some spice to your salmon! This recipe features chunks of salmon grilled, skewered and coated in a tastebud-blowing marinade.
- Bal Arneson
Preparation Time: 90 minutes
Servings: 4 servings
Nutrient values per serving
Energy: 295 Calories
Protein: 26 g
Fat: 17 g
Carbohydrates: 8 g
Sugar: 6 g
Fibre: 2 g
Sodium: 289 mg
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 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
Method
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:
1. 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.
2. 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.
3. 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.
4. 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.
Recipe Source: Bal's Salmon Tikka by Bal Arneson
