Sun, 16 May 2021
Mindi Keane's Tikka Salmon Skewers with raita
A quick and easy tikka marinade gives salmon a lovely spicy flavour. Bung the skewers on the barbie for a simple, healthy summer supper.
Ingredients:
75g/2¾oz natural yoghurt
1 garlic clove, grated
2cm/¾in piece fresh root ginger, peeled and grated
2 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp mild chilli powder or tandoori powder
¼ tsp salt
375g/13oz (approx. 2 large fillets) salmon, skin removed, cut into large cubes
2 lemons, very thinly sliced
For the raita:
¼ cucumber, grated
60g/2¼oz natural yoghurt
large handful fresh mint, finely chopped
½ lemon or lime, juice only
Method:
1. Mix the yoghurt, garlic, ginger, spices and salt together to create a paste. Add the salmon, stir, then leave to marinate for 20 minutes.
2. Meanwhile, soak 4 wooden barbecue skewers in cold water.
3. To make the raita, gently squeeze the cucumber to remove any excess water. Mix the cucumber with the yoghurt, mint and sugar and add a squeeze of lemon or lime juice, to taste. Set aside.
4. Preheat the barbecue or oven (at 180 degrees) or grill. These skewers can be cooked on any.
5. Thread the salmon onto the skewers, alternating two salmon pieces with one lemon slice, folded in half.
6. Cook on the barbecue for 10–15 minutes or in the oven for 10-15 minutes on 180 degrees, or on the grill, turning until fully cooked through.
7. Make sure the fish is fully cooked through before serving with the raita.
