Salmon Tikka

serves 4

ingredients

MARINADE:

• 1 cup plain yogurt
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons tomato paste
• 1 tablespoon minced ginger
• 1 tablespoon lemon juice
• 2 teaspoons brown sugar
• 1 teaspoon ground coriander

• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon red chili powder
• 2 cloves garlic, minced
• A pinch of salt and pepper

SKEWERS:

• One 1-pound/500 g piece of salmon, skin removed and cut into 20 chunks, about 1-inch each
• 1 small orange pepper, cut into 16 equal pieces
• 1 small red pepper, cut into 16 equal pieces

• Vegetable oil, for the grill
• A pinch of salt
• Lemon wedges, for serving

Directions

For the marinade: Whisk the yogurt, cilantro, tomato paste, ginger, lemon juice, brown sugar, coriander, cumin, turmeric, cardamom, chili powder, garlic and salt and pepper together until well blended.For the skewers: Thread the pieces of salmon and peppers onto the skewers, using 5 pieces of salmon for each skewer and 4 each of the peppers, alternating them so the peppers are between the pieces of salmon. Place them in a dish that will accommodate them in a single layer and pour over the marinade. Turn the skewers a few times, making sure they are well coated, cover with plastic wrap and place in the refrigerator to marinate for at least 1 hour.
Preheat an indoor grill or a barbeque to medium-high heat. Oil the grill, remove the skewers from the marinade and sprinkle them with salt. Place on the grill and cook about 5 minutes, turning halfway through cooking. Skewers are done when the fish is firm and slightly charred.
Serve with lemon wedges.
Per Serving: Calories 295; Total Fat 17 grams; Saturated Fat 4.5 grams; Protein 26 grams; Total Carbohydrate 8 grams; Sugar: 6 grams; Fiber 2 grams; Cholesterol 68 milligrams; Sodium 289 milligrams