Indian Salmon Tikka Skewers Recipe
This succulent salmon tikka recipe is a delicious, light and spicy way to change up your "curry" rituals without losing any of the flavour.
Servings 2 Servings
Calories 532kcal
Ingredients
- 400 g Skinless Salmon Fillet 14oz
For the Tandoori Marinade:
- 35 g Ginger 1 Thumb Sized Piece
- 3 Garlic Cloves
- ½ teaspoon Salt
- ¼ teaspoon Ground Cumin
- 1 tablespoon Kashmiri Chilli Powder
- 1 teaspoon Garam Masala
- ½ teaspoon Turmeric
- 15 g Fresh Coriander ⅓-½ Packed Cup
- 1 tablespoon Lemon Juice
- 2 tablespoon Cooking Oil
- 50 g Yoghurt ¼ Cup
- Freshly chopped coriander for Garnish
Instructions
- Peel and grate the ginger.
- Peel the garlic cloves, roughly chop them and mash them to a paste with the side of a knife. Sprinkling a little of the salt over them helps with this process.
- Add all of the ingredients for the tandoori marinade to a bowl and give everything a good mix.
- Remove the skin from the salmon and cut the flesh into 2cm-2½cm (¾"-1") cubes then add it to the marinade, mix to coat and allow to sit for at least 2 hours. (You go as long as 4 hours)
- Thread the salmon onto skewers (soaked if they are bamboo).
- Cook the skewers under the grill for 2½-3 minutes per side.
Preheat your grill/broiler as high as it will go before you do this.
Video
Nutrition
Serving: 1 | Calories: 532kcal | Carbohydrates: 10g | Protein: 47g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 25g | Cholesterol: 128mg | Sodium: 1386mg | Fiber: 2g | Sugar: 2g
