Tikka salmon skewers
Tikka combines all the wonderful flavours of India in a spicy, fruity, smoky and deliciously intense blend. If you’re new to eating oily fish or are not usually a fan, this is a great recipe to start with as the tikka flavour dominates.
Servings: 2 servings
Ingredients
- 80 g coconut yoghurt or full fat dairy yoghurt
- 1½ tsp tikka masala curry powder
- 2 x 110g wild Alaskan or sockeye boneless salmon fillets skins removed and cut into chunks
For the raita
- ¼ small cucumber seeds removed and sliced
- 2 tbsp coconut yoghurt or full fat dairy yoghurt
- Juice of ½ lime
- 2 sprigs of mint leaves removed and finely chopped
- Sea salt
To serve
- 2 large handfuls of rocket (arugula) leaves
- 1 lime cut into wedges
- 1 small red onion finely sliced
Instructions
- Preheat the grill to medium–high. Put the coconut yoghurt and tikka masala curry powder in a small bowl and whisk until smooth. Add the salmon chunks, coating them well and set aside to marinate.
- Next, make the raita. Place the cucumber in a small bowl with the coconut yoghurt, lime juice, mint and a pinch of salt and mix to combine. Set aside.
- Thread the salmon onto 4 skewers and grill for 2–3 minutes on each side. Divide the raita between serving plates and top each with 2 skewers, a handful of rocket and lime wedges. Sprinkle with the onion to serve.
Notes
- For even bolder flavour, marinate the salmon overnight.
- If you're using wooden skewers, soak them in water for at least 20 minutes before use so that they don’t burn.
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