Recipe courtesy of Bal Arneson
Episode: Weekend Buffet
Salmon Tikka
Total:
1 hr 30 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 30 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

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 1-pound/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

Directions

Special equipment: You will need 4 long metal or wooden skewers. If using wood, soak them overnight before using.

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: 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. 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. 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. 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.

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