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Spicy marinated Indian salmon


For the marinate

  • 2 tbsp plain yogurt (Benna)
  • Drizzle oil
  • 2 tbsp honey
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 heaped tsp turmeric
  • 1 heaped tsp paprika
  • 1 heaped tsp ground cardamom
  • 1 tbsp chopped green chilli
  • 1 tbsp chopped coriander
  • 1 tbsp chopped dill

You will also need

  • 4 salmon fillets, skin removed
  • Wooden skewers
  • Cooked wild and basmati rice (Arkadia/Waitrose)
  • Yogurt and cucumber raita


Place all the marinate ingredients in a bowl and season well with salt. Mix well and put aside while you prepare the salmon. Cut each salmon fillet into 2 large cubes, trimming off a little of the thinner ends. Place into the marinade and leave for 4-5 hours or overnight. When you are ready to cook, thread each salmon piece onto 2 wooden skewers. This makes them easier to pick up. Heat a griddle pan with a little oil and cook the salmon quickly on both sides for 3-4 minutes. Serve the salmon immediately with cooked wild and basmati rice and yogurt and cucumber raita.

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