By Nancy's Pantry on December 11, 2011
Photo by gailanng
Photo by gailanng
"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."
Serving Size: 1 (231 g)
Servings Per Recipe: 4
"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"
"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."
"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."