…in a marinade of yogurt and warming Indian spices

INGREDIENTS:

Celtic Coast Salmon Fillets
Llaeth y Llan Yogurts
Tomato Paste
Sesame Oil
Ground Cumin
Paprika
Ground Coriander
Ground Turmeric
Chilli Powder
Garlic Cloves
Salt
Wooden Skewers (soak in water before use)

METHOD:

Mix together the yogurt, tomato paste, oil, cumin, paprika, coriander, turmeric, chilli powder, garlic and salt in a bowl until well combined.

Marinate the salmon pieces in the mixture and refrigerate for at least 1 hour.

Thread the salmon pieces evenly onto each skewer and cook for 10 minutes, turning and brushing regularly with the remaining marinade.

Can be cooked on a char-grill or outdoor on a BBQ. Sprinkle with toasted sesame seeds before serving.

Alternative variations: Firm fish such as monkfish and tuna work well with tandoori marinades.