Tandoori Salmon Skewers…

…in a marinade of yogurt and warming Indian spices


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


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.

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