Tandoori salmon skewers
A marinade of yogurt and warming
Indian spices coat bite size pieces of salmon which are grilled
until juicy and tender. Serve with rice and vegetables, or wrap the
salmon in naan bread along with crisp salad vegetables and a dollop
of raita (Indian yogurt and cucumber sauce).
4 tablespoons Greek yogurt
2 tablespoons tomato paste
2 tablespoons peanut or canola oil
4 teaspoons ground cumin
4 teaspoons paprika
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon chili powder
1 teaspoon salt
2 garlic cloves — minced
2 lbs (900g) uncooked salmon fillets — cut into bite-size cubes
12 metal or wooden skewers (soak wooden skewers in water before use)
MIX together the yogurt, tomato paste,
oil, cumin, paprika, coriander, turmeric, chili powder, salt and
garlic in a small bowl until well combined. POUR the mixture over
the salmon pieces and thoroughly coat, then marinate, covered in the
refrigerator, for at least 1 hour. PREHEAT a stovetop grill pan or
outdoor grill over high heat. THREAD the salmon pieces evenly onto
each skewer. COOK the skewers for 10 minutes, turning and brushing
regularly with any remaining marinade, so that each side is
char-grilled and the salmon is cooked through.
Variations: Use other firm fish like swordfish or tuna, or
use shrimp, chicken or pieces of lean lamb or beef instead. For a
vegetarian version, replace the salmon with vegetables such as
mushrooms, zucchini, peppers, onion wedges, cherry tomatoes,
eggplant, or add cubes of paneer cheese.
Tip: You can either cook the skewers indoors in a stovetop
grill pan or electric grill or under a hot oven broiler (griller).
Or, to add that classic tandoori smokiness, cook them outdoors over
a charcoal barbecue.