Salmon Tikka

Submitted by DailyInspiration

"Recipe is from Bal Arneson, Cooking Channel. I love Chicken Tikka and this idea of Salmon Tikka skewers sounds delish! Prep time does not include marinating time."

 

• Ready In: 30mins
• Ingredients: 18
• Serves: 4

ingredients

• 1 cup plain yogurt
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons tomato paste
• 1 tablespoon fresh garlic, minced
• 1 tablespoon fresh 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 (this is Indian chili powder and it is very hot, therefore, you may want to reduce the amount if you )
• salt and pepper
• 1 lb piece salmon (skin removed and cut into 20 chunks about 1-inch each)
• 1 small orange bell pepper, cut into 16 equal pieces
• 1 small red bell pepper, cut into 16 equal pieces
• vegetable oil (for the grill)
• lemon wedge (to garnish)
• 4 long wooden skewers (soaked overnight to prevent burning)

directions

1. 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.
2. 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.
3. Preheat an indoor grill or a barbeque grill 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.

Reviews

[Starrynews]

Great preparation for salmon! The marinade is flavorful and makes the fish nice and moist. The red and orange bell pepper matches wonderfully with the salmon. I used reusable metal skewers I have instead of soaking wooden skewers just for ease. Thanks for sharing! ZWT8

 

[gailanng]

Ohhhhh, What a lovely salmon tikka recipe that inspires thoughts of India's Thar, the most colorful desert in the world. Speaking of which...I like camels, too. giddi-up! Made for ZWT#8~India.

 

[momaphet]

This recipe deserves extra stars! ******** I didn't make kebobs but used the marinade on Coho salmon fillets and skipped the bell peppers. Reserving a couple of TBLS of the marinade, I spread the mixture on the flesh side of the fish and let it set for about 45 minutes. I pan grilled this in a cast iron frying pan with the olive oil, cooking it skin side down until it was about 3/4 done then flipped it and cooked if for just a few minutes on the flesh side. After removing the fish I wiped out the pan because it had some yogurt scorches and then added back the remaining marinade with a few TBLS of heavy cream. I warmed that and served it with the salmon. The flavors of the salmon with with the yogurt and spices were amazing, I cut way back on the red pepper so this was spicy w/o being too hot thought it definitely had some zing. It was a party in your mouth!!! : ) This is one of our favorite dishes of the tour so far, thanks so much for sharing! Made for ZWT 8 by one of The Wild Bunch.