Salmon in a marinade of yogurt and warming Indian spices…
81195 Llaeth y Llan Yogurt – 4 tablespoons
91943 Tomato Paste – 2 tablespoons
93508 Sesame Oil – 2 tablespoons
22840 Ground Cumin – 4 teaspoons
67166 Ground Paprika – 4 teaspoons
82756 Ground Coriander – 2 teaspoons
40972 Ground Turmeric – 2 teaspoons
38171 Chilli Powder – 1 teaspoon
17785 – Salt – 1 teaspoon
5754 Garlic Cloves – 2 finely chopped
16726 Fresh Salmon Fillet – 900g cut into cubes
41083 Wooden Skewers – soak wooden skewers in water before use
Mix together the yogurt, tomato paste, oil, cumin, paprika, coriander, turmeric, chilli powder, salt and garlic in a small
bowl until well combined – OR alternatively mix the 4tbsp of yoghurt with 5934 Tandoori Paste.
Marinate the salmon pieces, cover and place in the refrigerator for at least 1 hour.
Thread the salmon pieces evenly onto each skewer. Cook the skewers for 10 minutes, turning and brushing regularly with any remaining marinade, so that each side is char-grilled and the salmon is cooked through.
Sprinkle with toasted sesame seeds when serving.
Variations: Use other firm fish such as monkfish, tuna or even mackerel fillets work well with tandoori marinades.