Name: Salmon Tikka
Yield: 4 servings
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)

Servings: persons

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)

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Salmon Tikka

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