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    You are in: Home / Recipes / Salmon Tikka Recipe
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    Salmon Tikka

    Salmon Tikka. Photo by gailanng

    1/3 Photos of Salmon Tikka

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    25 mins

    5 mins

    Nancy's Pantry's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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.

    Ratings & Reviews:

    • on August 20, 2012

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 21, 2012

      55

      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.

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    • on August 19, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Salmon Tikka

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 219.3
     
    Calories from Fat 67
    30%
    Total Fat 7.4 g
    11%
    Saturated Fat 2.2 g
    11%
    Cholesterol 60.0 mg
    20%
    Sodium 186.1 mg
    7%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 1.7 g
    6%
    Sugars 7.7 g
    31%
    Protein 26.5 g
    53%

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