- Masala Roasted Salmon With Kachumber Salad.jpg (48.98 KiB) Viewed 6 times
Takes: 20 - 25 minutes (plus marinating time)
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp garlic and ginger paste
- 1 tbsp tandoori masala
- ½ tsp ground turmeric
- 1 tsp mild chilli powder
- 1 tsp sea salt
- 100g natural yogurt
- 4 skinless salmon fillets
For the kachumber salad:
- ¼ cucumber, deseeded and diced
- ½ red onion, finely chopped
- 2 tomatoes, diced
- 1 tbsp freshly chopped coriander
- 1 green chilli, sliced
- ½ tsp ground cumin
- ½ tsp white granulated sugar
- ½ tsp sea salt
- Juice of ½ lime
Method
1. Set up your BBQ for direct cooking over the grill - you are looking for medium to hot coals.
2. Take a medium sized bowl, then mix together the garlic and ginger, spices, salt and yogurt. Add the salmon fillets and then turn gently until they are completely coated. Leave to marinate for 30 minutes before threading onto long flat skewers.
3. To make the kachumber salad, combine all the ingredients in a bowl, then leave them to stand for 10 minutes.
4. Use a rack to suspend the salmon skewers above the direct heat, this allows you to turn the salmon while it cooks to avoid too much caramelisation and sticking to the grill. The salmon will take 8 - 10 minutes to cook and the target internal temperature for the salmon is 63°C. Try to get your salmon close to the charcoal if you are looking to get some nice caramelisation. Serve the salmon along with the refreshing kachumber salad.
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