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
Salt
For the salmon:
600g salmon fillets, pin-boned and cut into 5cm chunks
6 green cardamom pods
4–6 cloves
1 tbsp ghee (alternatively use clarified butter or oil)
Method
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.
5. Thread the salmon pieces on to the skewers. Suspend the fish from the skewers over a roasting tin, so none of the fish touches the tin, and put into the oven for six to eight minutes, basting the salmon with any of the leftover marinade. Remove from the oven and allow the salmon to rest on a cooling rack for a couple of minutes before removing the skewers.
Recipe, Reza’s Indian Spice by Reza Mahammad (Quadrille)
Click here to go to the original article on Red Online
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