You will need
For the marinade:
3–4 tbsp yoghurt, lightly whisked
1 tsp turmeric
1 tsp chilli powder
3 tbsp wholegrain mustard
3 garlic cloves, crushed
2cm piece of root ginger, grated
3 tbsp runny honey
1–2 green chillies, deseeded if you like, finely chopped
Finely grated zest of 1 unwaxed lemon and juice of ½
2 tbsp finely chopped coriander leaves
2 tbsp finely chopped dill
2 tbsp finely chopped chives
1. In a mixing bowl, combine all the ingredients for the marinade and rub well on to the salmon pieces. Leave to marinate for 30 minutes.
2. Arrange the salmon pieces in a single layer in a roasting tin, making a space in the centre.
3. Using metal tongs, heat a piece of charcoal over a gas flame on the hob until it is red hot, then transfer to a small metal bowl. Place the bowl in the centre of the roasting tin. Sprinkle the cardamom and cloves straight on to the charcoal, then pour the ghee over it. As soon as it starts to smoke, cover the tin tightly with foil to trap the smoke. Allow to marinate further for a few hours in the refrigerator.
4. When you are ready to cook, bring the salmon to room temperature while you preheat the oven to 190°C/gas mark 5. Soak some bamboo skewers in warm water for 30 minutes.
Recipe, Reza’s Indian Spice by Reza Mahammad (Quadrille)
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