Tandoori Salmon
Tandoori salmon kebabs are perfect for a summer BBQ! Served in fresh pitas with a simple cucumber salad.
Ingredients
- 2 portions salmon
Tandoori marinade:
- 1 clove garlic turned into paste
- 200 grams yogurt
- 1 tbsp ground cumin
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1 tbsp olive oil
- pinch of salt
To serve:
- 2 pita bread
- 1 cucumber sliced
- 100 grams yogurt
- 2 tbsp cilantro chopped
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- pinch of salt
Instructions
- Prepare the salmon. Remove the skin, then cut into bite-size pieces.
To make the tandoori marinade:
- In a medium bowl, mix all of the marinade ingredients until well combined.
- Add the fish to the marinade and let the marinade coat the fish well.
- Cover with a cling film and refrigerate for at least 30 minutes and up to 4 hours.
- Thread the salmon on skewers.
- BBQ or grill for 5-7 minutes on each side.
Video
Notes
Serve the tandoori salmon kebabs with a simple raita and naan or pita bread. To make the raita, mix cucumbers with yogurt, cilantro, ginger, garam masala and salt.
Nutrition
Calories: 299kcal | Carbohydrates: 22g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 227mg | Potassium: 722mg | Fiber: 2g | Sugar: 4g | Vitamin A: 480IU | Vitamin C: 3.1mg | Calcium: 150mg | Iron: 2.7mg
Find it online: https://littlesunnykitchen.com/tandoori-salmon/