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.

Serves 4

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