How to Make Salmon Tikka
The spices used in this salmon tikka recipe will add robust flavors to the fish. It can be served with naan bread or thread on skewers for kebabs.
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You Will Need
- 1 c. natural yogurt
- 2 tsp. garam masala
- 1 tsp. ground cumin
- 1 tsp. hot chili powder
- 2 tbsp. groundnut oil
- Juice of half a lemon
- 1/2 tsp. turmeric
- 1 1/2 tsp. salt
- 2 tsp. tomato puree
- 3 small garlic cloves, peeled and crushed
- 2-in. piece of fresh ginger, peeled and finely chopped
- 4 7-oz. skinless salmon fillets
- Oil for drizzling
- Naan
- Grated carrot
- Lettuce
- Cucumber slices and tomato slices
- Shallow baking dish with cover
- Grill
- Baking sheet, lightly greased
Steps
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Step 1
Mix ingredients
Mix the yogurt, garam masala, cumin, hot chili powder, groundnut oil, lemon juice, turmeric, salt, tomato puree, garlic, and ginger in a medium bowl.
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Mix until you have a smooth paste.
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Step 2
Marinade salmon
Place the salmon in a shallow baking dish and coat with the marinade.
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Step 3
Cover and refrigerate
Cover and place in the refrigerator for one to 24 hours.
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Marinating longer gives the flavors a chance to permeate the meat, adding greater flavor throughout.
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Step 4
Preheat grill
Preheat the grill to medium-high heat.
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Step 5
Place salmon on baking sheet
Place the salmon on a baking sheet. Drizzle with oil, then grill for 10 minutes, turning halfway through.
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Step 6
Make a sandwich
Make a sandwich with warm naan bread, carrot, lettuce, 2 slices of cucumber, and 2 slices of tomato. Enjoy!
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Wild salmon meat gets its orange color from the krill the salmon eat while in the ocean.
