Salmon Tikka

TOTAL TIME: 1 hr 30 min
Prep: 25 min
Inactive Prep: 1 hr
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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

      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.

      Per Serving: Calories 295; Total Fat 17 grams; Saturated Fat 4.5 grams; Protein 26 grams; Total Carbohydrate 8 grams; Sugar: 6 grams; Fiber 2 grams; Cholesterol 68 milligrams; Sodium 289 milligrams

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      4

      Newest Ratings and Reviews

      Read all 4 reviews

      • on February 04, 2014

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        this was another good recipe! followed it except used fillets instead of cubed salmon. i also poured the marinade into a small pot and brought it up to a boil while the fish cooked. Then drizzled a bit on top of the salmon. it intensified the ginger flavor in the sauce! Will be having this again!

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      • on January 16, 2013

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        Awesome flavors! It takes a bit of time to measure out all of the ingredients but it was worth it. The marinade is great and would go nicely on many other types of fish as well as chicken. After reading the other reviews and not being a big fan of food on a skewer anyway, I marinaded the chunks of salmon and peppers in a bowl, then sauted them in a non-stick pan till done. Served it with mixture of brown basmati rice, asparagus, onions and mushrooms. Absolutely delicious. The only changes I made besides not using the skewers was to substitute a little cinnamon for the cardamom b/c I didn't have any cardamon and used Greek yogurt. Also, only made a 1/2 recipe of the marinade and it was plenty for a pound of salmon. Next time will make a double recipe of the marinade, use a 1/4 of it and freeze the rest in containers so I have it 3 more times without the having to spend the time doing all that measuring.

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      • on April 03, 2012

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        My one star is for the combination of spices used. I liked the spices, however,the process and end result was a mess. The salmon did not cook evenly between the peppers... it was a mess in that it fell off the skewers and just would not stay together. VERY HARD TO COOK! It ended up to be an expensive trash can dinner. Next time, I may try nixing the skewers and using a filet... I even thought of using a lobster tail... something that would hold form... 1 inch pieces of salmon just did not work! We grill often-this did not work!

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