bal's salmon tikka

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

  @balarneson
 @balarneson

Preparation Time: 90 minutesbal's salmon tikka
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

 

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