Tuesday, 28 July 2009

Salmon Tikka

Succulent chunks of salmon, marinated with garlic, ginger and spices, char grilled to produce a mouth watering dish.

500gms salmon chunks
1tbsp garlic crushed
1tbsp ginger crushed
1tbsp fresh red chillies chopped
1/2 large fresh lemon, freshly squeezed
1tsp ground cumin
1tsp kashmiri chilli powder
1tsp salt, to taste
1/2tsp ground black pepper, to taste
2tbsp sunflower oil


Add the garlic, ginger and fresh red chillies into a small food processor and blend well until all pieces have broken down. Add the freshly squeezed lemon juice and sunflower oil, blend until you have a paste.

Sprinkle in the dried ground spices, including the salt and pepper and blend well once again, to form a marinade.

Place the salmon chunks in a medium bowl and pour in the marinade. Either using your hands or a spoon, mix the marinade in well, making sure that all pieces are coated well. Cover with cling film and leave to marinate for at least 30 minutes, in the fridge.


Pre-heat a grill to 200 degrees/ gas mark 6.

Place the marinated salmon chunks, in a non-stick oven tray and place under the grill, not to close to the heat. (If you do not have a non-stick tray, use a tray with kitchen foil).

Cook either side for 15 minutes, until slightly charred, as in the picture.

Remove and serve hot with a salad of your choice and lemon wedges.

Try the same marinade with other white fish, such as: Cod, Haddock, Monk or Tilapia